matties herring with mustard-honey vinaigrette

Set aside a few watercress leaves for the garnish. Blanch the rest and rinse under the tap. Puree with a dash of vegetable stock and heat over low heat. Soak gelatine sheets in water, squeeze and mix into the lukewarm preparation. Pour the preparation on the bottom of sombrero plates, half a centimetre thick and leave to set.

Cut the red onion into rings and marinate them in red wine until they are colored. Cut the unpeeled apple into 2-millimetre-thick sticks and marinate them in lemon jenever. Cut the carrots lengthwise into millimetre-thin ribbons and marinate them in white balsamic vinegar. Blanch the halved radishes. With a Parisian spoon, turn balls out of a cucumber. Make the vinaigrette: mix curry powder, mustard, chopped dill with olive oil and a spoonful of honey to a homogeneous substance. Cut the chumps into 3 and discard the tail. On the plate: three pieces of herring along the edge on the green surface. Spoon a spoonful of vinaigrette over them. Next to it, according to inspiration, the cucumber balls, carrot ribbons, apple sticks, radishes and on top the red onion rings. Finish with the watercress leaves.