John Myers
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Ingredients
- 500 g Remolatxa bullida
- 4 Pc. Matjes double fillets
- 20 GR, Gingebre
- 4 Pc. Escalunyes
- 2 Pc. Anís estrellat
- 100 g Gerds
- 50 g Grans de nous
- 2 cda Oli
- 1 cda Vinagre de nous
- 2 cda Suc de llimona
- 2 cda Mel líquid
- 100 ml suc de poma
- 3 Stalk Menta picada
- Sal
- Pebre
- Raspberry or orange vinegar
instruccions
- 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
Nutrició
Atenció: 100gCalories: 140kcalHidrats de carboni: 11.2gProteïna: 1.9gGreix: 9.6g
