insideKENT Magazine Issue 99 - June / July 2020 | Page 26

FOOD+DRINK
STAY HOME & COOK! (PART 2)
insideKENT’S FAVOURITE CHEFS HAVE SHARED MORE OF THEIR SIGNATURE DISHES
AND FAVOURITE RECIPES TO BRING US ALL A LITTLE JOY - FROM THEIR KITCHEN
TO YOUR KITCHEN - ENJOY!
Soused Herring with Pink Fir Potatoes and Dill Mayonnaise
Recipe by Rob Taylor, head chef, The Compasses Inn, Crundale
Ingredients:
• 4 herring (filleted and trimmed)
• 300g pink fir apple potatoes
• Various cresses and herbs to finish - we use
nasturtium leaves, wild fennel and coriander cress.
For the brine:
• 200g salt
• 400ml water
• 100g sugar
For the pickle:
• 500ml white wine vinegar
• 100g spice
• 1tsp allspice berries
• 1tsp mustard seeds
• 1 star anise
• 20g dill stalks
• 6 peppercorns
• 3 cloves
• 2 bay leaves
For the mayonnaise
• 250ml rapeseed oil
• 2 egg yolks
• 50ml vinegar
• Salt and pepper
• 2tbsp chopped dill
• 1tsp Dijon mustard
Method:
One week before:
1. Start by bringing the brine ingredients to a boil,
once boiled allow to cool. Place the herring fillets in
the brine solution and refrigerate overnight.
2. Next bring all the pickle ingredients to the boil
and allow to cool.
3. On the following day, place the herrings in the
pickling solution and cover in an airtight container
for at least a week (2 is better!).
Once pickled, it is time to make the dish...
4. Start with the mayonnaise - blend the egg yolks,
mustard, salt, pepper and vinegar together. Slowly
add the oil while blending, once all of the oil is
emulsified, finish with the dill.
5. Boil the potatoes in lightly salted water, once soft
allow to cool and dice.
6. To serve, slice the herring into 2cm slices and
place on a plate, put a few dollops of mayonnaise
and a few diced potatoes on each plate and sprinkle
with herbs.
26