Dutch new herring with onion & pickle

1. Braise the onions together with water, butter, pepper, and salt until the onions are cooked.

1. Grill the onions on the barbecue.
2. Vacuum-cook the onions sous vide for 45 minutes at 100 degrees.
3. Once cooked, blend the onions into a cream in the thermoblender at 80 degrees.
4. Add butter and cream until the mixture is smooth, and season with salt.
5. Push through a fine mesh sieve.

1. Juice the pickles in a juicer until you have enough juice.
2. Boil the juice together with the agar agar. Let it boil for 1 minute.
3. Pour the mixture into a container and place in the refrigerator.
4. Once the mixture has set, blend into a gel in the thermoblender.

1. Cut the rollmops and bring to a boil with water.
2. Filter the cooking liquid and season with the sweet and sour from the rollmops and salt.
3. Thicken slightly with xantana.
4. Make a green oil from the oil and parsley by putting everything in the thermoblender and blending for about 10 minutes at 70 degrees.
5. Strain the oil through a cloth.
6. Mix the oil à la minute with the rollmops liquid.

1. Let the pickles drain in a sieve.
2. Slice the pickles thinly on a mandoline or cut them thinly on the slicer.
3. Pat the pickles dry thoroughly.
4. Fry the pickles in oil until crispy at 150 degrees.
5. Let the pickles drain on kitchen paper.

Charred Melus Onions

1. Vacuum the melus onions together with the ponzu and pre-cook for 8 minutes in a steam oven at 100 degrees.
2. Let the onions cool.
3. Cut the onion in half and remove the inside, so that shells are formed.
4. Briefly char the shells with a blowtorch.

1. Let the pickles drain in a sieve.
2. Slice the pickles thinly on a mandoline or cut them thinly on the slicer.
3. Pat the pickles dry thoroughly.
4. Fry the pickles in oil until crispy at 150 degrees.
5. Let the pickles drain on kitchen paper.

1. Cut the fillets into nice, even pieces.