Herring with beetroot and raspberry

• 2 pcs herring
• 1 cup of raspberries
• 1 litre of beetroot juice
• Apple Blossom
• Mustard Cress
• pepper and salt

• Let the beetroot juice boil to the thickness of syrup and then draw a stripe over the plate with a brush.
• Turn half of the raspberries into a coulis and lightly bind with gelatin.
• Place a dot of the gel here and there on the plate.
• Cut the herring into strips and arrange on the plate.
• Garnish with Mustard Cress and Apple Blossom.

Source: JRE Jamsessie 19 september 2011 - Restaurant Davanti (Valkenburg)