Warm Baby Beets and Herring with Mustard-Dill Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Stephen Bull is one of the wunderkinder of new British cooking. At his latest venture, Fulham Road in London, his Irish chef, Richard Corrigan, serves this dish along with his rendition of beef bavarois. Ingredients:
3 tablespoons dijon mustard |
2 tablespoons white wine vinegar |
2 teaspoons sugar |
3 tablespoons (packed) chopped fresh dill |
3 tablespoons olive oil |
2 tablespoons whipping cream |
16 bay beets, stems trimmed to 2 inches |
12 pickled herring fillets, halved lengthwise |
fresh dill sprigs |
Directions:
1. Whisk mustard, vinegar and sugar in medium bowl to blend. Mix in chopped dill. Gradually whisk in oil, then cream. Season sauce with salt and pepper. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.)
2. Preheat oven to 400°F. Wrap beets in foil. Bake until tender, about 1 hour. Cool to room temperature in foil. Peel beets and halve lengthwise.
3. Pour some of sauce into center of each of 4 plates. Arrange roasted beets and herring around sauce. Garnish with fresh dill sprigs. Serve, passing remaining sauce separately.
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