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Warm Baby Beets and Herring with Mustard-Dill Sauce
3 tb Dijon mustard
2 tb White wine vinegar
2 ts Sugar
3 tb Chopped fresh dill; (packed)
3 tb Olive oil
2 tb Whipping cream
16 Baby beets; stems trimmed to 2"
12 Pickled herring fillets; halved lengthwise
Fresh dill sprigs
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°F. 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.