John Myers
Contents
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Ingredients
- 500 g Boiled beetroot
- 4 Pc. Matjes double fillets
- 20 gr, Ginger
- 4 Pc. Shallots
- 2 Pc. Star anise
- 100 g Raspberries
- 50 g Walnut kernels
- 2 tbsp Oil
- 1 tbsp Walnut vinegar
- 2 tbsp Lemon juice
- 2 tbsp Honey liquid
- 100 ml Apple juice
- 3 Stalk Chopped mint
- Salt
- Pepper
- Raspberry or orange vinegar
Instructions
- Cut the beetroot into 1 cm cubes. Peel the ginger and cut into 4 cubes. Peel the onions and finely dice them.
- Sweat the onions in a saucepan in the oil along with the ginger and star anise. Deglaze with apple juice, walnut vinegar, balsamic vinegar and honey and simmer for 5 minutes with the pot closed. Now put in a shallow bowl and refrigerate for 30 minutes.
- Meanwhile, roughly divide the walnuts, toast them in a dry pan and let them cool. Wash the raspberries, drain them and toss them in the chopped mint. Rinse the herring, pat dry and cut lengthways into 8 fillet pieces.
- Season the beetroot salad with salt, pepper and fruit vinegar and arrange on 2 plates. Place the matjes fillets on top, arrange the raspberries and walnuts on top. Good Appetite
Nutrition
Serving: 100gCalories: 140kcalCarbohydrates: 11.2gProtein: 1.9gFat: 9.6g
