From Revel: Smoked herring pancake, chermoula, rapini, bagna cauda, for Northwest Herring Week!
Tag: restaurant
Tomato-Marinated Pickled Herring with Fennel Salad from Marine Hardware for Northwest Herring Week!
- Serves: 4
- Preparation & Cooking Time: 40 minutes
- Marinate: 3 days
Ingredients:
- 8 Herring filets, scaled and pin boned
- 1 Red onion, small dice
- 6 Tbsp. light olive oil
- 4 tsp. sherry vinegar
- 1/3 cup Tomato puree
- Salt and pepper to taste
- 1 bunch Italian parsley, finely chopped
- 1 each Fennel bulb, thinly sliced
- 1 Lemon, zested and reserved
Preparation:
- Lay filets in a shallow pan or cut into pieces.
- Mix oil, vinegar and tomato well. Season. If too thick mix with water.
- Sprinkle onions over herring then spoon marinade over fish. Cover and refrigerate for two days. Transfer marinated fish into zip lock bags making sure seal is tight. Bring a shallow pot of water to 122 degrees and place bag in and poach for 5 minutes. Take out and put into an ice bath. Take out of bath and place into refridgerator.
- When ready to serve, lay herring into serving bowls and sprinkle with parsley. Mix fennel with olive oil and lemon juice and zest. Season to taste. Divide and lay some fennel atop herring.
Cold Soy Marinated Herring, soy, ginger and rice wine vinegar marinade, with cucumber, pickled shallot, toasted sesame, red chili, and wonton crisps from Salted Sea Seafood & Raw Bar for Northwest Herring Week! #nwherringweek #herring @Salted_Sea
Smoked Alaskan Herring Pate, english cucumber, red quinoa, blueberries, pecan toast from Palace Kitchen for NW Herring Week! Smooth with a capital smooth!
Smoked Herring Pate-Pernod, Baguette Crutes from Bastille Café & Bar in Ballard for Northwest Herring Week!
Herring Brandade Fritters-Artichoke Aioli from Bastille Café & Bar in Ballard for Northwest Herring Week!
鰊と蓮根の煮物 (Herring and Lotus Root) from Shiro’s Sushi for Northwest Herring Week! And here is how you can make this at home!
Recipe: Herring and Lotus Root from Shiro’s Sushi
(Japanese instructions below)
Ingredients:
- 4 pcs – Herring
- 1 – Medium size potato – peeled and cut into a bite size
- 1 – Lotus Root (joint to joint) – peeled and cut into a bite size
- 1 oz – Fresh Seaweed – cut in about an inch long
- 1 inch – Fresh Ginger – peeled, sliced thinly and julienned
- 2 cups – Dashi
- ½ cup – Sake
- 1 tablespoon – Mirin
- 1 tablespoons – Light Soy Sauce
Cooking Instruction:
- In a medium size pot, add Dashi and Sake over high heat. Add herrings when the mixture comes to boil. Add potatoes and Lotus Roots when the mixture comes to boil again, then turn the heat to medium.
- When potatoes are tender enough (in about 10~15 min), skim off foam from the surface then add Mirin and Light Soy Sauce. Turn the heat down to low and cook for 5 min.
- Turn the heat off, add Seaweed and let it stand for a several min. (Vegetables will macerate.)
- Put it in a serving dish and garnish with ginger.
①おろしたニシン４枚を一口大に切る。（一枚４~５切れ）
じゃが芋、レンコンは皮を剥き一口大に切る。
②なべに出汁と酒を入れて火に掛ける。沸騰したらニシンを入れる。
再び沸騰したらじゃが芋とレンコンを入れて中火にする。
③10~15分でじゃが芋がやわらかくなったら灰汁を取り
みりん、薄口醤油を入れ弱火で5分。
④火を止めたらわかめを入れ火を止めたまま5分ほど置く。
（その間に野菜に味が染み込む。）
⑤皿に移し天に刻み生姜を乗せて完成。
For Northwest Herring Week, Schooner Exact Brewing Company in SoDo presents: Togiak Herring Oshizushi, lightly cured with salt, pickled with rice vinegar then torched, served atop sushi rice and shaved, marinated kelp, topped with grated ginger, scallion and ponzu sauce.
Herring escabeche, rye, caraway from The Walrus & The Carpenter for Northwest Herring Week! Pow!
Herring with a Southern Mediterranean flare: Roasted Herring-Pimenton, Green Shallots, Chickpeas, Butter Lettuce from Stoneburner for Northwest Herring Week! Boom!
Salt and vinegar cured herring, sea bean relish, seaweed gremolata from Joule for Northwest Herring Week! Because we care, we did quality control on this one. If you want to try Togiak, Alaska herring in its purist form, this dish is for you!
Alaska Herring Week 