Introducing Alaska Herring with radish and charred scallion salad, and radish green salsa verde, from Poppy on Capitol Hill for Alaska Herring Week.
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:
Alaska Herring with radish and charred scallion salad and radish green salsa verde
Ingredients:
- 1 ½ pounds Alaska herring fillets
- 2 slices fresh ginger
- 1 scallion, coarsely chopped
For Brine:
- 2 quart water
- ¼ cup kosher salt
For Salsa Verde:
- 1 cup radish greens
- ¼ cup mint leaves
- ¼ cup snipped chives
- 1 tablespoon capers
- 2 anchovy fillets
- ½ teaspoon kosher salt
- ½ cup olive oil
For Radish Salad:
- 1 bunch scallions
- 1 tablespoon olive oil
- 2 tablespoons champagne vinegar
- 2 teaspoons honey
- ½ teaspoon kosher salt
- 1 cup thinly sliced radishes
- ½ cup thinly sliced fennel bulb
Brine Fish
Stir water and salt until salt is dissolved. Soak the herring in this brine for 24 hours. (Note: this is not a bone softening brine, as the pressure cooking in the next step will accomplish that.)
Pressure Cook
Put ½ cup water, ginger, and chopped scallion in the bottom of an electric pressure cooker. Lightly oil squares of parchment paper. Set a small rack in the cooker, cover with a piece of parchment and stack the herring fillets on top, placing a piece of parchment between each layer. Cook on high pressure for 25 minutes. Release steam, open the cooker, carefully pull up the rack and place in a refrigerator until chilled.
Salsa Verde
Put all ingredients except oil in a food processor. While the machine is running, slowly pour in the oil.
Radish Salad
Preheat a grill until very hot. Toss the scallions with the oil. Grill until very charred and blackened. Cool and coarsely chop.
In a mixing bowl whisk the vinegar with the honey and salt. Toss in the radishes, fennel and charred scallion.
Serving
Lightly brush the herring with olive oil. Grill the fillets skin side up until marked and warmed through. Arrange the radish salad on serving plates. Place the gilled herring skin side down beside the salad and top with a spoonful of the salsa verde.
Alaska Herring Week 