DUTCH HERRING WITH PARSLEY SAUCE AND APRICOT AND SAFFRON JAM (x2)
- 3 herrings
- 6 leaves endive
- Spring onion
- Green olives
- Fresh parsley (15 gr)
- Half clove garlic
- Sicilian Extra Virgin Olive oil, salt and pepper
- Apricot and saffron jam
To prepare the parsley sauce, blend the parsley together with the garlic, 3 spoons of olive oil, a squeeze of lemon, a pinch of salt and some pepper. Blend until smooth, add extra oil if necessary.
Then prepare the other ingredients. Slice the carrot thinly and at an angle, chop the spring onion and the green olives. Warm up a spoon of olive oil in a pan and cook the endive’s leaves quickly on both sides.
When you have all the ingredients ready, compose your dish. First, lay the endive’s leaves on the plate. Add on top of each leaf half herring’s fillet. Add the cut vegetables and the olives. Finally add a spoon of apricot and saffron jam on each fillet. Grind some fresh pepper and add some fresh olive oil. Enjoy!