home > recipes > Aringa Rose with Herbs
Aringa Rose with Herbs
[ Other fish ]
Serves 4: 200 g Aringa Sciocca, 2 Chioggia beetroots, 1 celery stalk, extra-virgin olive oil.

Boil the Chioggia beetroots then slice thinly. Arrange the slices to form a rose in the centre of the plate. Finely chop the celery and place it in the middle of the “rose”. Dress with an emulsion of extra-virgin olive oil and lemon. Slice the low-salt herring in julienne strips and arrange them around the celery; make sure the beetroot slices can be seen. Garnish with a tablespoon of single cream.

Recommended beer: Affumicata
[ * * * ]

Print recipe