Pan-fried herring row on toasted brioche with beurre noisette and capers
Serving for: 4 person(s)
Preparation time: 30 min.
12 oz (350 g) soft herring roe
4 slices of brioche (or white bread, 1/2 inch (1 cm) thick)
2 oz (50 g) mixed baby salad leaves
1 small bunch of chervil sprigs (large stems removed)
2 tablespoons extra virgin olive oil
1/2 teaspoon white wine vinegar
6 tablespoons (75 g) unsalted butter
3 tablespoons flour seasoned with salt and pepper
1/2 Juice of lemon
1 tablespoon chopped flat-leaf parsley
1 tablespoon capers in brine (drained and rinsed)
Herring has been a staple food source since at least 3000 B.C. There are numerous ways the fish is served and many regional recipes: eaten raw, fermented, pickled, or cured by other techniques. The fish was sometimes known as "two-eyed steak".
1. Whisk together the olive oil, vinegar, and a pinch of salt. Toss with the salad leaves, then divide them among four slightly warmed plates. Sprinkle with the chervil. Toast the brioche and put beside the salad.
2. Melt 2 tablespoons (25 g) of the butter in a frying pan. Dust the roe in the seasoned flour, then fry for 2 minutes, turning once, until lightly browned. Put them on top of the brioche.
3. Wipe the pan clean, then add the rest of the butter and cook over a medium heat until it foams and starts to smell nutty. Add the lemon juice, parsley, and a pinch of salt. Spoon the butter over the roe and scatter on the capers. Serve immediately.