Recipe for Warm Baby Beets and Herring with Mustard-Dill Sauce 
All Recipes
Site Search Engine - Search Over 300,000 Recipes
Site Search Engine for Recipes

Yield:
4
Ingredients:
Amount Ingredient
3 tbl Dijon mustard
2 tbl white wine vinegar
2 tsp sugar
3 tbl chopped fresh dill - (packed)
3 tbl olive oil
2 tbl whipping cream
Salt to taste
Freshly-ground black pepper to taste
16 x baby beets stems trimmed
to 2" long
12 x pickled herring fillets halved lengthwise
Instructions:
Instructions: 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.)

Preheat oven to 400 degrees. Wrap beets in foil. Bake until tender, about 1 hour. Cool to room temperature in foil. Peel beets and halve lengthwise.

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.

This recipe yields 4 servings.

Comments: 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.

Email this Recipe:
If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.

Your Name:
Your Email:
Email To 1:
Email To 2:
Email To 3:
  ... Warm Baby Beets and Herring with Mustard-Dill Sauce   ::   Warm Bacon Cabbage Slaw   ...