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.
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! Once you’ve done that, here’s the recipe:
Herring “Boquerones”
Pickled Yakima strawberries
Strawberry broth
Hooker onion blossoms
Foraged watercress
Recipe:
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
Strawberry broth:
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
Alaska Herring Week 