Herring Roulades with Chanterelles and Cornichons
Prep: 15min
|
Servings: 12
|
Cook: 10min
Herring roulades with chanterelles and cornichons are a recipe featuring fresh ingredients from the seafood category. Try this and other recipes from Spoonsparrow!
Ingredients
- 12 cornichons
- 0.5 red bell pepper
- 12 chanterelle mushrooms
- 1 tbsp butter
- 12 pickled herring fillets
- 2 tbsp watercress
- spring onion (for garnish)
Instructions
-
1.
Slice the cornichons lengthwise and fan them slightly. Wash, core, remove the inner membranes of the red bell pepper, and cut the flesh into 12 strips. Clean the chanterelles and sauté them in hot butter for 2–3 minutes while stirring.
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2.
Pat the herring fillets dry and place them skin-side down side by side on a board, each topped with some watercress, a cornichon slice, a chanterelle, and a bell pepper strip. Roll tightly and secure each roll with a wooden skewer. Place the fish rolls in a bowl and serve garnished with spring onion.
