Pickled Herring & Parsnip Cream | Recipe by sousvidetools.com

Pickled Herring with Parsnip Cream, White Radish and Apple Dashi

COOK TIME: 1 Hour
PREP TIME: 1 hour
SERVES: 4

Ingredients

Pickled Herring

2 herring
150ml of white wine vinegar
200ml of water
100g of sugar
5g of coriander seeds
5g of fennel seeds
5g of dill, chopped, plus extra for garnish
1 carrot

Parsnip Cream

25g of unsalted butter
500g of parsnip, peeled and finely sliced
200g of milk
salt
pepper

Apple Dashi

200ml of vegetable nage
25g of kombu
50g of bonito flakes
300ml of apple juice
50ml of soy sauce
25ml of rice wine vinegar
4g of xanthan gum

Garnish

1 Granny Smith apple, finely diced
1 knob of unsalted butter
100g of white radish, cut into fine rings
10g of borage flowers

Equipment

EQUIPMENT

Method

Recipe courtesy of Martin Wishart from www.greatbritishchefs.com

METHOD

To make the parsnip cream, heat the butter in a medium saucepan until melted. Season the parsnips and fry in the melted butter until translucent and breaking apart. Pour in the milk and continue to heat until the parsnips become tender.
Allow the parsnip mixture to cool slightly, then purée in a blender. Taste and add more seasoning if necessary. Spoon into a piping bag and store until needed in a warm place; do not allow to cool.
Next, make the apple dashi. Begin by cooking the vegetable nage and kombu together in a large saucepan over a medium heat. Monitor the liquid carefully and take it off the heat just before it comes to the boil. Stir in the bonito flakes and leave to infuse for 10 minutes. After this time, pour the liquid through a fine sieve to strain.
Combine the dashi mixture with the apple juice and add the soya sauce and rice wine vinegar to season. Using a whisk, mix in the xanthan gum. Keep whisking until the mixture thickens, then set aside.
Preheat the water bath to a temperature of 48⁰C.
To make the pickling liquid for the herring, heat the vinegar, water, sugar, coriander seeds and fennel together in a saucepan until boiling, then take the pan off the heat and leave to cool. When the liquid has cooled completely, use a fine sieve to strain it.
Chop the dill and cut the carrots into fine slices using a mandoline, then add both to the pickling liquid. Using a sharp knife, cut the herring into fillets and debone. Seal the fillets inside a large vacuum bag with the pickling mixture. Cook the bag in the water bath for 10 minutes.
Once cooked, cut the herring fillets into pieces 3cm in length.
To serve, begin by piping 3 small domes of parsnip cream onto each plate. Stack a piece of herring and a slice of pickled carrot on top of each dome. Fry the diced Granny Smith apple in butter and arrange a little on top of each stack. Spoon over some of the apple dashi and finish with a garnish of radish rings, borage flowers and sprigs of dill.

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Post by Chris Holland

Our Chef Director Chris Holland worked as Head Chef at the prestigious Alderley Edge hotel before joining us. He has a passion for using the best produce and never compromises on quality. Author of our best selling book Sous Vide The Art of Precision Cooking, Chris is a expert on the sous vide technique.During the later part of my school days at Wardle High School Rochdale I always wanted to be a chef . I knew from the very start that my path to work was never going to be academic it was always going to be something practical and hands on.

As a young boy growing up I was inspired to cook with my Grandma who was and still is an inspiration to me . I have memories of helping make the cakes that she always had made for visitors and family alike . She made the most amazing cakes and I loved nothing more than eating the sweet raw cake batter straight from the bowl . We used to fight over who got to lick the bowl/spoon after the cakes were made. My grandma’s philosophy for cooking even on a shoe string budget was always to use fresh and seasonal ingredients either home grown or bought from the market.

School was somewhat of a drag for me as I was itching to learn to become a chef.

I started at Hopwood Hall college as a chef and instantly fell in love with it .To me it was the only real time I excelled in something and this inspired me to really get my head down and put in the hard work. College was the first time I really excelled in something and gave me the opportunity to laugh at the teachers who said I would never make something of my life!!!!

During the three years at college I also took on a part time position in a local hotel working the bar and restaurant first and then the kitchen. These were great days and gave me the opportunity to see how the industry ticks. I learnt a lot from those days both good and bad !! But I have to say I was itching to work only in the kitchen but it was a good insight into the catering world .

After completing college I moved away from Rochdale for a full time roll at one of Cheshire’s most talked about Hotel restaurants The Stanneylands Hotel. This was the school of hard knocks for me as I quickly realised that although excelling at college meant nothing in “The Real World”.

I loved every minute of the 18 hour days 6 days a week on minimum wage . Although difficult I feel that without this grounding I wouldn’t have achieved what I have today. After 18 months of hard graft I left Stanneylands and went with the Head chef to open a fine dining restaurant at Mere Golf and Country Club. The opportunity to work alongside Matthew Barrett was too good to turn down. I learnt so much from the ex-Ritz chef and working in a much slower paced role helped me develop a much better understanding of how to organise and run a kitchen. We were a very small team and teamwork was and still is the only way to go for me.

After 2 years at Mere I got the opportunity to go into The Alderley Edge Hotel as Junior Souschef. The Early days at the Edge were all about learning new styles of cuising which is invaluable in any role as a chef. I got the opportunity to grow and learn all aspects of every section which was inspiring . I was offered the opportunity at the age of 29 (2004) to take the role of head chef. For me this was when I really started to develop my own style of food.

After 9 years at the top winning Cheshire restaurant of the year , Chef of the Year and appearing on GBM amongst many highlights including cooking for many celebrities and famous people I decided to move on into development with Sousvidetools.

The main inspiration for this was to train and educate people . I always had a great passion for education but could never really see myself at a college . The job is super rewarding and I am proud to say we have become the leading light in sous-vide education in the UK . This is something I am very proud of . Food is my biggest passion and this is what keeps me interested the most . I love to travel and try out other countries cuisines. I am constantly inspired by ingredients and the pursuit of getting the best out of them without destroying their natural flavour .It is super important to me to continue to try and be at the forefront of the food scene this is what inspire me and the team to keep driving forward .

Technology is now widely used in the industry and I am super proud to say we have been a big part of spreading that message.

I am very lucky to be in the position I am and the drive to constantly improve our training and links to the next generation of young budding hospitality chefs.

TI feel that my experience over the last 25 years really enables me to get close and educate the “next generation” of chefs .

The industry which I love is really struggling to bring through new recruits and if I can help that process I will be immensely proud.

The food seen in the Uk has improved dramatically over the last ten years and I feel this will continue with the correct education. What happens next only fate will tell us...

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