Reconstructed herring

Name: Reconstructed herring
Ingredients: 100 g Water; 3 units.items Kohlrabi; Salt; 2.5 g Xanthana; 1 l Water; 1 l Sunflower oil; 2 bunches of parsley; 4 units.items herring; 5 g Transglutaminase; 650 g Jerusalem artichoke; 10 g Sushi vinegar; 10 g Smoked olive oil; wood sorrel; 4 pickled herring rolls; Koppert cress rock chives

This recipe was presented by Tim van de Griend during the HANOS Herring competition 2019.

Ingredients

4units.itemsherring

5gTransglutaminase

100gWater

Salt

2.5gXanthana

650gJerusalem artichoke

3units.itemsKohlrabi

10gSushi vinegar

10gSmoked olive oil

1lWater

1lSunflower oil

2bunches of parsley

4pickled herring rolls

wood sorrel

Koppert cress rock chives

Preparation

Fillet the herring, cut out the bone, and then pat the fish dry.
Place 2 layers of purple foil on the workbench and use a small sieve to sprinkle the transglutaminase over the herring, pressing both fillets firmly together. Roll the fillets up tightly with a good knot.
Let the whole thing set in the fridge for half a day.

Vacuum 650 grams of raw Jerusalem artichoke with skin in a bag. Store this for 40 days at 60 degrees and then cool down.
Blend this with 100 grams of water, salt, and xanthan.
Spread the cream on a hard plastic sheet and dry for 1.5 days for a "leather" result.

Peel the kohlrabi and then cut it into long, thin slices on the Japanese mandoline. Cut these sheets into strips of 3x15 cm.
Weave this into a square sheet and cut out with a cutter.

Finely chop 4 rollmops and bring to a boil with 1 liter of water. Then strain through a muslin cloth.
Season with salt, vinegar, and yuzu, then thicken with xanthan.
Blanch 2 bunches of parsley, cool down, and squeeze well.
Put the parsley together with the oil in a blender and blend until 80 degrees.
Strain the oil through a muslin cloth.
Mix the vinaigrette à la minute.