We have come to expect something different from James Beard Award nominated Chef Rachel Yang, like this Heirloom Tomato Salad with Herring Miso Bagna Cada and Thai Basil from Joule on lower Stone Way in Wallingford, for Alaska Herring Week 2017! Instead of an Alaska herring dish that is obviously built around the delicious fish, this light, refreshing salad instead incorporates the Alaska herring by way of its dressing, to spectacular effect, reminding us that the number of ways one can enjoy Alaska herring in our diets is only truly limited by our imaginations! Alaska Herring Week starts now!
From Hitchcock Restaurant, on charming Winslow Way on Bainbridge Island we present Herring “Boquerones” for Alaska Herring Week 2017! For a change of pace, hop a ferry across the Sound. Hitchcock is an easy 10-15 minute walk from the ferry on the other side.
1. Lay out a tray of salazon (3:1 salt:sugar) and place the slacked fillets meat-side-down on the cure. Let rest for 24 hours in this manner.
2. Remove from salt and rinse; submerge in apple cider vinegar overnight with aromatics: thyme, black peppercorn, coriander.
3. Remove from vinegar brine; pack in extra virgin olive oil in between layers of thinly-sliced onion. Marinate 24 hours.
Pickled strawberries (small berries prefered):
1:1:1 pickling liquid: equal parts strawberry vinegar, H20, white sugar (by volume), mix together and pour over cold
2# cleaned berries, cryo bag, poached in boiling H20, blended with .5 gram xanthum, season with strawberry vinegar (strawberries with their tops removed, submerged in champagne vinegar), kosher salt to taste
Smoked Herring from Freshy’s Seafood Market for Alaska Herring Week 2017! Freshy’s is a grocery paired with a seafood shack (surprisingly called, “Freshy’s Seafood Shack”) on Mercer Island. Besides have this gorgeous Smoked Herring in the case, check out what else they are offering in the Market for Alaska Herring Week, along with fresh-frozen herring fillets with which you can make any of our wonderful recipes!
Norwegian Pickled Herring from Freshy’s Seafood Market for Alaska Herring Week 2017!
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.