Preparation

Clean the herrings and fillet the loin, macerate them in white vinegar with juniper berries, maple syrup, mustard seeds and a pinch of salt for two hours. In a mixing glass or the thermomix whip the pulp of mangoes with the juice of two limes, salt, sugar, little olive oil and chopped chili pepper.

Prepare a vinaigrette with tomato, peeled and cut into small cubes, finely chopped cilantro, lime juice and Extra Virgin Olive oil, little sugar and salt. Then, prepare a reduced water syrup with sugar, orange and lime juice.

Set up: Place the herring in a deep dish, rolled, skin outwards. Fill out the mango emulsified preparation, pour some vinaigrette of tomato, herring roe and lyophilized filaments of chili pepper. Finish the dish surrounding the herring with orange and lime syrup.

Ingredients

- 2 herrings, some herring roe
- 100 ml. white Balsamic Vinegar
- 75 ml. maple syrup
- Mustard seeds
- Salt
- 2 ripe mangoes
- 4 squeezed limes
- 1 dl. Extra Virgin olive oil
- 1 ripe tomato
- 1 sprig of cilantro
- 1 fresh chili pepper
- 100 g. sugar
- 3 squeezed oranges, the juice
- Juniper berries
- Pink pepper