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In this day women is a man who will prepare brunch ! One of the few greedy men of the blogosphere, a Breton epicurean, I have appointed Patrick's Blog Seafood Cook who agreed to be our guest. And before anything else I can say without revealing too much secrecy, that Patrick will be back among us. So after
Raspberry and gourmet salad that's the rabbit herring in cream Patrick.
ladies treat you is Patrick who cooks :-)
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red herrings in cream
Simple ingredients, but handpicked
Two packs of fillets smoked herrings, 200 g heavy cream, a little lemon untreated (one can dream), two pink onions of Roscoff, bay leaves, thyme sprigs.
Boulogne-sur-Mer has been and remains the leading French port of herring, and that's where I buy just those preferred; they are herring fillets sweet, a little less smoky than the traditional Saurs and therefore softer, and especially much less salty, it can be used as is, without dipping:
Now we know that the herring like the confit is not fat, we have the conscience to coat a beauty product, double Jersey cream (alternatively, take the Isigny-Sainte-cream, or better than your own cows).
Finally, the king of onions (without any chauvinism ;-)), is the pink of Roscoff. Are readily available almost everywhere now it is sweeter than the yellow onion, and it has a scent of shallots. You can also use the onion of St. Andrew, or what you have in stock, dose depending on the aromatic power of the bulb.
The recipe: the hardest will be waiting ...
Wash the lemon and cut into slices, and peeled onions. Halve the herring fillets in length. Put a layer of onion, lemon and herbs (not too) deep in a container with a tight fitting lid, cover with cream and place a layer of herring fillets. Continue this way until all ingredients.
During preparation, press from time to time with the back of the spoon so that the cream is distributed evenly and is everywhere in contact with the fish. Marinate for about a week in a cool, stirring two or three times, and eaten with potatoes or bread and butter, it is no longer just about calories ;-)). One can also imagine the warm green beans or cucumber sticks, softened just a little salt. This last option I have chosen tonight
I have yet to find the wine that really satisfies me, because that in these herring, there is salt, smoky, iodine, cream and onion, a real headache ... An amber beer is an honorable, but for wine, all Your suggestions are welcome!
Publi e by Babeth
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