Herring tartare with cucumber sorbet

Name: Herring tartare with cucumber sorbet
Ingredients: 5 units.eetlepel finely spun cucumber; 5 g Salt; 125 g palatinose; 1 g Xanthan; Sushi vinegar; 5 finely spun cucumber; 1 Sushi vinegar; Cucumber; Sushi-su rice vinegar; 2 units.items herrings; 1 units.items spring onion; 2 units.eetlepel Picudo olive oil; 2 units.eetlepel Crème fraîche; herring caviar; Enoki; Violets

Herring tartare with refreshing cucumber sorbet and herb oil forms a light and elegant dish with subtle layers of flavor.

Ingredients

5units.eetlepelfinely spun cucumber

5gSalt

Sushi vinegar

5finely spun cucumber

1Sushi vinegar

Cucumber

Sushi-su rice vinegar

2units.itemsherrings

1units.itemsspring onion

2units.eetlepelCrème fraîche

herring caviar

Enoki

Violets

Preparation

Mix the cucumber juice with salt, palatinose, and xanthan thoroughly using a hand blender or blender.
Add sushi vinegar to taste.
Fill a beaker for a Pacojet and place in the freezer.
Process in the Pacojet until it becomes sorbet.

Season the finely grated cucumber with the sushi vinegar.

Cut the cucumber to the desired size.
Drizzle with the sushi su rice vinegar.

Cut the herring into a coarse brunoise, drizzle with a little picudo olive oil, and mix with finely chopped spring onion.
Place two different sized rings on the plate, and spoon the herring tartare between them.
Pipe a little crème fraîche, herring caviar, roasted enoki, and a few violets onto the herring.
Spoon the cucumber juice with the sushi su in the center of the plate, pipe a little crème fraîche between them along with the marinated cucumber.
Just before serving, place three quenelles of cucumber on top and a few Brewdog IPA crisps.