Grilled herring with pears, charred onions and cress
8 double herring fillets
1 container of cress
1 dl olive oil
1 pesticide free lemon
2 tbsp coarse mustard
Salt and fresh ground pepper
Check the herring fillets for freshness, remove the dorsal fin and lay them on a cutting board with the skin side down.
Season with salt, fresh ground pepper, a little of the coarse mustard and finely grated lemon zest.
Close up the fillets, place them on a plate and set in the refrigerator.
Halve the onions, leaving the skin on.
Heat a pan and place the onions in it with the cut side down. Let them “char” for 4-5 minutes, until they are almost completely black. Add water until it covers the onions. Season with salt, lemon zest and half of the olive oil. Let them simmer gently for 15-20 minutes until they are soft, but still hold their shape.
Place the onions and the liquid in a bowl and let them cool.
Heat a grill pan, add a little oil and then grill the herring fillets for around 2 minutes on each side, until they’re golden brown and the skin is crisp.
Season the grilled herrings with salt and fresh ground pepper. Place 2 fillets on each plate. Pull apart the onions and lay 4-5 onion “skins” on each plate.
Cut the pears into thin slices on a mandolin and place a few slices on each plate.
Garnish with cress and toasted buckwheat.
Serve immediately with slices of good rye bread.