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)

Related recipes

Gastronomical masterpieces

Related products

Say yes to the cress