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
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