Smoked Herring With Tomato And Greens Kentumere Recipes

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SMOKED HERRING WITH FINGERLING POTATOES AND CHIVES



Smoked Herring With Fingerling Potatoes and Chives image

Provided by Joan Nathan

Categories     dinner, project, main course

Time 40m

Yield 4 servings.

Number Of Ingredients 17

4 smoked herring fillets, about 7 ounces total, preferable Jean Claude David brand
1 cup milk, more if needed
1 small carrot, peeled, cut into rounds
1/2 small onion, peeled and sliced
1 bay leaf
1 shallot, sliced
1 teaspoon juniper berries, crushed
1 teaspoon dried thyme
2 cloves garlic, peeled and sliced
6 slices lemon, quartered
Fine sea salt and black pepper
1 1/2 cups canola or grape seed oil, divided
1/4 cup Dijon mustard
1 1/2 tablespoons sherry vinegar
4 medium fingerling potatoes, peeled
1 tablespoon finely chopped chives
1 tablespoon finely chopped parsley

Steps:

  • In a bowl, cover the herring with milk; cover and refrigerate for 24 hours.
  • Drain the herring and pat dry with a paper towel. Put the herring, carrot, onion, bay leaf, shallot, juniper berries, thyme, garlic, lemon slices, and salt and pepper to taste in a shallow bowl. Gently stir them together, making sure not to break the herring fillets. Pour 1 cup grape seed or canola oil over the fish and cover with plastic wrap. Refrigerate overnight or up to 7 to 10 days.
  • Stir together the mustard and vinegar. Whisk in the remaining .5 cup oil, season with salt and pepper to taste, and set aside.
  • Put the potatoes in a medium pot and cover with salted water. Bring to a boil over a high flame, lower heat to medium and cook until the potatoes are tender when pierced with a fork, about 10 minutes. Drain. While still warm, slice the potatoes in half, arrange on a serving plate and season with salt and pepper.
  • Spoon some oil from the herring mixture over the potatoes and scatter with a few slices of the onion, carrots and lemon. Sprinkle with salt to taste. Cut the herring fillets into bite-size pieces and place on top of the potatoes. (Discard any remaining oil.) Drizzle the mustard vinaigrette over the herring and potatoes. Sprinkle with the chives and parsley, and serve.

Nutrition Facts : @context http, Calories 980, UnsaturatedFat 76 grams, Carbohydrate 29 grams, Fat 91 grams, Fiber 6 grams, Protein 18 grams, SaturatedFat 11 grams, Sodium 945 milligrams, Sugar 8 grams, TransFat 0 grams

SMOKED HERRING WITH TOMATO AND GREENS (KENTUMERE)



Smoked Herring With Tomato and Greens (Kentumere) image

From: "South of the Sahara: Traditional Cooking from the Lands of West Africa" by Elizabeth A. Jackson. - Ghana. Serve with rice or boiled plantains.

Provided by Engrossed

Categories     Greens

Time 40m

Yield 4 serving(s)

Number Of Ingredients 6

1 large tomatoes, coarsely chopped
2 -8 tablespoons oil (palm or peanut or a mixture- original is 1/2 cup!)
1 large onion, chopped
1/2 teaspoon ground red pepper (to taste)
2 (3 1/4 ounce) cans of kippered herring fillets (or 1 cup)
8 ounces fresh greens, stemmed and chopped (or frozen. Such as kale or spinach)

Steps:

  • Grind tomato in food processor or blender until smooth.
  • Heat oil in a large skillet. Add onion and red pepper and cook over medium heat until onion is soft, about 10 minutes.
  • Add ground tomato and herring and continue to cook for 10 minutes.
  • Add greens and simmer over medium-low heat 15 minutes more, covered.

Nutrition Facts : Calories 157.6, Fat 11.1, SaturatedFat 2, Cholesterol 27.6, Sodium 44.9, Carbohydrate 5.7, Fiber 1.1, Sugar 2.8, Protein 9.1

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