Yoroshiku is a late addition to the Alaska Herring Week 2017 lineup! Yoroshiku is a Japanese Izakaya house in Wallingford. It reopened on June 1st, after an major renovation during which it doubled in size, but which also delayed its confirmation as an Alaska Herring Week participant. Yoroshiku will be serving Wafu Herring Risotto for Alaska Herring Week 2017!
Aringa Truccata smoked herring appetizer with Moscato onions, marinated beets, orange and lemon wheels and wild arugula pesto
(Serves 8-10, if you have surplus compenents, they will keep in the fridge for up to one week)
4-5 pounds Smoked herring (recipe follows)
2 Roasted marinated red beets
¼ cup Quality red wine vinegar
¼ tsp Salt
1/8 tsp Pepper
1 recipe Moscato onions (recipe follows)
1 recipe Arugula pesto (recipe follows)
-components of this dish should be prepared in advance and can easily be composed at the moment it is to be served
-roast beets in 375° oven in a small deep baking dish with ½” of water in the bottom, covered tightly with aluminum foil, for 1-1 ½ hours or until tender
-chill the beets with the foil still covering them
-once chilled, rub the skin off the beets with a kitchen rag or paper towel, the skin should come off easily, if not, peel the skin away with a knife or peeler, slice the beets paper thin
-combine red wine vinegar with salt and pepper and stir until the salt is dissolved, sprinkle over top of the thinly sliced beets, set aside or refrigerate if using the next day
-Peel orange and lemon with a sharp knife removing the pith, be careful to follow the contour of the fruit to maintain a round shaped end result, slice paper thin and set aside
-to compose the plate place beet slices on plate in decorative manner, add orange slices and only 1 or two lemon slices per person, flake off pieces of the smoked herring and place on top of the beets and citrus, top with Moscato onions and drizzle with the arugula pesto, finish with a quality extra virgin olive oil if desired
-dazzle your guests with color and flavor, enjoy!
(for 4-5 pounds of herring)
1 cup Sea salt
3 T Sugar
2 T Peppercorns, crushed
1 bunch Thyme, rough chopped
2 cloves Garlic, thinly sliced
5 Bay leaves, broken into pieces
Zest of 1 lemon
Zest of ½ orange
Fennel fronds from 1 bulb of fennel, rough chopped
Herring filets, skin on
-combine all ingredients in a mixing bowl and mix by hand until well blended
-weigh out the herring filets and use approximately 2-3 T of the mixture per lb to rub into the flesh side of herring filet
-pair filets flesh to flesh and wrap in plastic wrap, leaving the ends open for proper drainage, place in a hotel pan in single a layer, stack another hotel pan on top of it and add about 3# of weight to the top hotel pan to compress the herring lightly
-flip the filets regularly for 1-2 days then remove the herring from the plastic, rinse away salt and seasonings, pat dry, the herring is ready to smoke
-prepare smoker, do a light cold smoke, about 15 minutes, rub with neutral flavored oil (canola, safflower, etc.) store in fridge for later use
-remove any visible pin bones before serving
2 packed cups Wild arugula, garden fresh if possible
1 clove Garlic
¼ cup Walnuts
up to 1 cup (or desired amount) Extra virgin olive oil
Salt to taste
2 T Freshly squeezed lemon juice
-combine all ingredients in a blender along with about ¼ cup water and process to a smooth consistency
-if your arugula is strong, you will not need much more seasoning than the above, if not try adding a little Italian flat leaf parsley for additional flavor
2 Yellow onions, sliced
1 cup Moscato d’Asti
1 Whole clove
5 Black peppercorns
½ tsp Salt
2 T Olive oil
-in heavy bottomed sauce pan, gently sauté onion in olive oil with salt, clove and black peppercorn for about 5 minutes, do not caramelize
-add Moscato, bring to a simmer, reduce heat and cover, cook until completely tender
-remove lid and continue to cook until the liquid is reduced to a dense creamy consistency and adheres to the onion
To make ginger paste, combine 4 oz. minced ginger, 1 oz. minced garlic, 1 oz. minced shallot, 3 tbs. fish sauce, ¼ cup canola oil, and 1 tsp. salt in food processor. Run until smooth.
Place herring filets in marinade with a plate or something to weigh them down so they are completely submerged. Chill 48 hours, stirring the filets once to make sure that all surfaces of the filets are in contact with the brine. Drain filets, discarding brine.
Alaska Herring with allspice-pickled fennel, horseradish cream, and caraway breadcrumbs
1 cup water
½ cup salt
¼ cup sugar
Peel of one lemon
1 small shallot, sliced
1 small fennel bulb, sliced
4 tablespoons dried allspice berries
1 teaspoon each juniper berry, mustard seed, whole coriander
4 cups ice water
2 pounds herring sides
Bring all ingredients excluding herring and ice water to a boil. Simmer for five minutes, then cool to room temperature. Combine with ice water and pour over herring. Allow herring to brine for at least eight hours.
1 cup rice flour
1 cup potato flour
Combine in a mixing bowl with a whisk.
1 cup sour cream
1/3 cup mayonnaise
2 tablespoons prepared horseradish
1 clove garlic, grated on a microplane
1 tsp kosher salt
Mix well and allow at least one hour before serving.
3 cups champagne vinegar
1.5 cups sugar
1 tablespoon kosher salt
¼ cup dried allspice berries
½ cup fresh dill
2 large fennel bulbs, sliced ¼” thick
Bring all ingredients excluding fennel to a boil, then pour over sliced fennel. Cool to room temperature, then store chilled. Allow at least two hours before serving.
Remove herring from brine and pat dry. In a sauté pan, heat a neutral-flavored oil – such as rice or grapeseed oil – to about 400F, enough oil to almost submerge the herring. Thoroughly coat both sides of the herring with dredge. Once oil is hot, fry on both sides, about two minutes skin-side down, then one minute flesh-side down. Remove herring from oil when crispy and place on paper towels. Spoon a few tablespoons horseradish cream onto a plate, then place herring on the cream, skin-side up. Sprinkle caraway breadcrumbs on the crispy skin, then place the pickled fennel cascading off the side of the fish. Garnish with early summer blossoms, such as mustard or arugula flowers.
Bring to simmer until sugar and salt dissolve. Cool completely. When cool, place herring fillets in flesh side down to completely submerged. Place in refrigerator and let sit for 5 hours, this will soften the small bones and render them edible.
Remove herring fillets from brine and pat dry. Season lightly with kosher salt. Dredge in equal parts cornstarch and all-purpose flour. Fry in neutral oil at medium high heat, or deep fry if possible. When skin has crisped remove from heat and allow excess oil to drain of fillets.
For the blini:
2 pounds russet potato
2 whole eggs
3 scallions chopped
Kosher salt and black pepper to taste
1/2 cup heavy cream
1/2 cup sifted all-purpose flour
Clarified butter for cooking
Peel potatoes and cook until fork tender in salted water. Place in a food mill and rice them. Let cool. Add all other ingredients to potatoes and fold the ingredients together lightly making sure not to overwork. Make 1/4 cup sized portion of batter and brown on medium heat in non-stick pan using clarified butter.
For the pickled radish (black and red varieties):
1/2 cup rice wine vinegar
1/2 cup champagne vinegar
2 tablespoons salt
2 tablespoons sugar
2 tablespoons pickling spice mix including (coriander, mustard seed, fennel, cumin, clove, juniper, thai chili, bay leaf)
Bring ingredients to a simmer in saucepan until sugar and salt dissolve. Cool completely. Slice radish thin on mandolin slicer and submerge completely for 6 hours. Remove slices when ready to complete your dish.
Herring Pastrami Tartine with Sauerkraut and Pickled Mustard Seed from Damn The Weather for Alaska Herring Week 2017!
Wanna make this at home? You can purchase the same Alaska Herring fillets being used by Seattle’s top chefs for Alaska Herring Week from Central Coop on Capitol Hill, Freshy’s Seafood Marketon Mercer Island, Old Ballard Liquor Co. in Ballard, and Wild Salmon Seafood Market at Fisherman’s Terminal! Once you’ve done that, just use the recipe below! (Note: the initial brining step is necessary to soften the remaining tiny pin bones in the fish. They are safe to eat, but not texturally pleasing.)
Herring Pastrami Tartine with Sauerkraut and Pickled Mustard Seed
(makes 6 fillets)
2 C white distilled vinegar
1 C water
2 lemons, halved
Mix ingredients and soak filets for 2.5-3 hrs. Purge in cold water for additional 30 minutes
¼ C kosher salt
2 T brown sugar
1 T cracked black pepper
½ t ground allspice
10 cloves, ground
3 bay leaves
1 t yellow mustard powder
1 ½ t ground fennel
½ t red chili flake
1 clove garlic
2 T beet juice, or 2 T chopped cooked red beets
In a food processor, combine ingredients. Coat herring fillets and let sit for 48 hours.
Rinse herring fillets and allow to dry in refrigerator for at least 3 hours. Hot smoke herring until cooked through, approx. 10 minutes on medium-low heat.
Pickled mustard seeds:
1 C yellow mustard seeds
2 T whole caraway
½ C apple cider vinegar
2 ½ C water
½ C white sugar
2 t kosher salt
Bring 2 C water to a boil and pour over the mustard and caraway seeds; let steep for 10-15 minutes to soften and then drain. Bring the remaining ½ C water, vinegar, sugar, and salt to a boil and pour over mustard and caraway seeds. Let the pickled seeds refrigerate overnight.
Place slices of rye bread onto a sheet tray, brush with melted butter, and season with kosher salt. Place tray into a 325 degree preheated oven and cook until golden brown, 8-10 minutes. Remove from oven and let cool.
Cut or break chunks of herring and place onto rye bread; garnish with sauerkraut and pickled mustard/caraway seeds, and sea salt.
Vodka Battered Herring, house salt n’ vinegar chips, farm herbs, tom-olive tartar
Basic Bone Softening Brine:
1 Cup Distilled White Vinegar
1/2 Cup Water
1/4 Cup Lemon Juice
Brine herring fillets for 2-3 hours, then pour off brine.
For the batter:
3 TB cornstarch : 1 cup Drake’s crispy fry mix, make a double batch of this so you have some to dredge the fish in.
2-3 oz vodka
2-3 oz sparkling mineral water
Mix together the dry ingredients with two thirds of the wet. Slowly incorporate the wet ingredients until light, runny batter with no clumps has formed. Set aside no longer than an hour in advance and chill.
Lightly dredge the fish in some of the dry mix then dip into the batter and scrape the excess with your index and middle fingers. There should be an uncomfortably little amount of batter left on the fish. This is ok!
Fry at 350 degrees until light golden brown and crispy.
Season with fleur de sel to taste
For the tartar:
3 oz mayo
1 tsp minced shallot
1 tsp minced celery
2 oz chopped tom-olives
1 tsp tom-olive brine
Simply mix together all ingredients
For the chips:
1 ea large russet potato
1 tsp salt and vinegar powder
Slice the potatoes about one eighth of an inch thick on a mandolin and soak in lightly acidulated water
Fry at 250 degrees until golden brown and crispy
Remove from oil, drain onto paper towel, and immediately season with salt and vinegar powder
Plate on large round with smear of tartar on one side, and chips topped with the fried herring on the other. Garnish with fresh herbs of your choice, but we recommend celery leaves, lovage, basil, flowering chives, shaved fennel and fennel fronds.
Dry brine 2-3 herring fillets in equal parts salt and sugar, by weight, for 24 hours. Cold-smoke (125 degrees) with applewood smoke for approximately six hours.
Đậu Phụ Sốt Cà Chua Sauce (make first):
5 roma tomatoes, diced
½ cup fish sauce
3 tbs. sugar
1 tbs. minced garlic
Đậu Phụ Sốt Cà Chua Sauce recipe:
In medium sauce pan, add about 2 tbs. canola oil. Bring to high heat, adding in diced tomatoes. Allow tomatoes to reduce ¼ of the way. Add fish sauce, continuously stirring. Add sugar and minced garlic. Allow tomatoes to break down and reduce until sauce is thick. Adjust to taste.
225 mL whole milk
3 tbs. unsalted butter
2 cups AP flour
¾ cup smoked herring
¼ tsp. ground white pepper
¼ tsp. ground star anise
¼ tsp. fresh ground turmeric
1 ¼ egg whites
½ cup fish sauce
5 whole eggs
Boil milk over med. heat. Add 1 tbs. butter and flour, stirring continuously. Continue to cook until mixture is dry. Let panade cool for 2 hours. Puree smoked herring with spices and pass through sieve. Return to food processor. Add egg whites, then add cooled panade. Add whole eggs, followed by remaining butter. Shape into quenelles. Drop in deep fryer for approximately 6 minutes, or until fully cooked, without burning exterior of quenelles.
Serve immediately as follows: fill bottom of bowl with generous layer of warm sauce, top with five quenelles, and top quenelles with another layer of sauce, to coat.
Check this out! Crispy Fried Whole Alaska Herring, doused with palm sugar and fish sauce, topped with sour green mango, chilies and lime from Little Uncle for Alaska Herring Week 2017! Wow!
Wanna make this at home? You can purchase the same Alaska Herring fillets being used by Seattle’s top chefs for Alaska Herring Week from Central Coop on Capitol Hill, Freshy’s Seafood Market on Mercer Island, Old Ballard Liquor Co. in Ballard, and Wild Salmon Seafood Market at Fisherman’s Terminal! (Note: whole Alaska herring are not currently available for retail sale.) Once you’ve done that, here’s the recipe:
Crispy Fried Whole Alaska Herring, doused with palm sugar and fish sauce, topped with sour green mango, chilies and lime
Get these 4 components ready before finishing:
1 whole herring (note: herring fillets can be substituted)
Butterfly from tail to head.
Cut through the bones and head, too.
Splay the fish open and dry with paper towels.
Oil or the fish:
2 cups oil for frying
Place the oil in a wide and deep pot that will hold and shallow fry the herring.
For the glaze:
2 tablespoons palm sugar
2 tablespoons fish sauce
Melt the palm sugar in the fish sauce in a wide pan that will eventually hold the herring.
For the sour green mango topping:
1 cup shredded sour, firm green mango
2 tablespoons lime juice
1 tablespoons fish sauce
2 Thai chilies, sliced thin
2 tablespoons chopped cilantro
2 tablespoons sliced green onion
2 tablespoons sliced shallot
1 teaspoon white sugar
In a small bowl gently toss all the ingredients.
Heat the frying oil till hot enough to fry the fish, about 360 degrees F.
Gently lay the fish into the oil inner side first (it will stick less).
Fry the heck out of the fish until crispy, you will want to be able to eat the bones and head.
Once the fish is fried enough, immediately place into the pan with the palm sugar glaze.
With a spoon, baste the fish with the glaze a few times. Some glaze will be left behind in the pan.