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Fried herring with beetroot couscous

We fry the herring and serve it with a beetroot couscous, smoked beets, salty crème fraîche, and pickled lemon.

Ingredients

Hollandse Nieuwe (Dutch new herring)
Pearl couscous
Crème fraîche
Smoked beets
Fresh basil
salted lemons
Tomato juice
Tempura flour
smoked salt

Preparation

  1. Make a batter by mixing 600 grams of tempura flour in the food processor with 20 leaves of fresh basil. While mixing, add the tomato juice. Add just enough juice until you have a yogurt-thick batter. Strain through a sieve.
  2. Pour into a siphon and charge with two CO2 cartridges. Chill.
  3. For use: spray some of the batter into a container. Dip halved herring fillets in it and fry in oil at 180°C.
  4. Cook the couscous in the liquid from the smoked beets (add extra beet juice to get enough liquid). Cut the smoked beets into quarters.
  5. Warm crème fraîche with smoked salt to taste. Let cool and whip until airy.
  6. Drain the preserved lemons well and freeze (so they can be grated more easily).
  7. Make a nice salad of the couscous and smoked beets. Arrange the herring and salted crème fraîche on top. Grate some salted lemon over before serving.