Herring with red veined sorrel, sour shallot, goji berry and pumpernickel bread

(For 4 persons)

• 2 shallots
• 16  wild asparagus
• 1 jar of red veined sorrel
• handful of goji berries
• 4 slices of pumpernickel bread
• 4 herrings
• White wine vinegar
• black pepper from the mill and sea salt

Shallots:

• Peel and cut into fine slices.
• Put them in a bowl and season with salt and pepper. Add a large splash of white wine vinegar and mix.
• Let this marinate for 15 minutes.

Wild asparagus:

• Bring salted water to the boil and briefly blanch the wild asparagus.
• Cool under cold water. Drain.

Pumpernickel bread:

• Cut into darts.
• Divide the herring over the plates, finish with the wild asparagus, the sour shallot rings, the goji berries and a few leaves of blood sorrel.
• Serve with the darts of pumpernickel bread.

TIP! Wild asparagus is only in season shortly. Replace them with fine green beans.

Recipe: Frank Fol - The Vegetables Chef®