Herring to grapefruit
Instructions
In a bowl, four tablespoons of olive oil emulsified with grapefruit juice and filtered to lemon colander, half a teaspoon mustard's aromatic, season with a pinch of salt and pepper.
Cut thin sliced fennel and place them on the serving dish.
On this layer of herring fillets laid above pour the grapefruit sauce, sprinkle with a pinch of chopped fresh dill.
Let flavour in the refrigerator a quarter of an hour before serving.
Accompanying wines: Alto Adige Müller-Thurgau DOC, Torgiano Riesling Italico DOC, Taburno Falanghina DOC.
Ingredients and dosing for 4 persons
- 8 smoked herring fillets
- 1 grapefruit
- 1/2 lemon
- 1/2 teaspoon of aromatic mustard
- 1 pinch of chopped fresh dill
- 1 faggot
- 4 tablespoons of olive oil
- 1 pinch of salt
- 1 pinch of pepper