Herring cooked in cream with sushi rice

Name: Herring cooked in cream with sushi rice
Ingredients: 4 herring fillets; 500 ml Cream; Pinch of pepper; 4 herring fillets; 6 chive stems; 2 Shallots; 20 ml Sushi vinegar; 40 ml dark ponzu; 150 ml sparkling water; 300 ml Milk; 200 g Sushi rice; 2 sachets of Dashi powder; 1 pack of Nori sheets; 100 g Tempura flour; 10 g Sushi vinegar; 150 g Basmati rice; Xanthan; 100 g Cucumber juice; 40 g Algae powder; 10 g Lime juice; 75 g Granny Smith juice; 10 g Yuzu juice; 75 g celery juice; 1 units.items Retich; 100 ml Vinegar; 100 g Sugar; 10 g Salt; 80 g Pasteurized egg white; 30 g white sesame; 1 Spring onion

This recipe was presented by Tess de Groot during the HANOS Herring competition 2019.

Ingredients

4herring fillets

500mlCream

Pinch of pepper

6chive stems

2Shallots

300mlMilk

2parsley stems

20mlSushi vinegar

40mldark ponzu

200gSushi rice

150mlsparkling water

2sachets of Dashi powder

1pack of Nori sheets

100gTempura flour

1units.itemsRetich

100mlVinegar

100gSugar

10gSushi vinegar

Xanthan

100gCucumber juice

10gLime juice

75gGranny Smith juice

10gYuzu juice

75gcelery juice

150gBasmati rice

40gAlgae powder

10gSalt

30gwhite sesame

1Spring onion

80gPasteurized egg white

500mlOlive oil

juice of 3 limes

20mlYuzu juice

20gWasabi

Preparation

1. Portion the herring.

Place the cleaned herring in cold milk for 20 minutes.
Sauté the shallot gently in the pan and finely chop the herbs.
Place the shallot in a deep dish, lay the herring on top, and sprinkle with the herbs.
Cover everything with cream and cook for 10 minutes at 190 degrees.

Cook the rice for 15-20 minutes on low heat and then let it rest for 10 minutes with the lid on.
Season with ponzu and sushi vinegar.

Mix the tempura flour well with the sparkling water and put this in a squeeze bottle.
Fry your tempura mixture, dripping it into a fryer at 180 degrees.
Meanwhile, blend your nori sheets into a fine powder and mix with dashi powder.
Coat your fried tempura in your nori powder. Make sure to coat it while cold.

Boil the vinegar with the sugar until dissolved.
Cut the rettich into a brunoise and place it in the sweet and sour liquid.

Season all the juice to taste.

Cook the rice until well done.
Mix everything in a blender until smooth. Spread this mixture thinly on baking mats and dry for 50 minutes in an oven at 100 degrees until nice and crispy.

1. Slice the spring onion into thin rings.