Herring Under a Fur Coat with Apple Sauce

Ingredients

• Fillet of Sturgeon 10 oz
• Beetroot 2 pieces
• Carrot 2 pieces
• Potato 4 pieces
• Clear Apple Juice 1 piece
• Sugar 1 teaspoon
• Apple Cider Vinegar 0 oz
• Chicken Egg 3 pieces
• Rosemary 0 oz
• Mayonnaise 5 oz
• Spanish onions 1 head
• Salt to taste
• Vegetable Oil to taste

Step-by-Step Guide

Step 1

Individually place the potato, beetroot, and carrot on a sheet of foil, drizzle with vegetable oil, season with salt, add rosemary, and then tightly wrap in foil.

Step 2

Bake at 390°F for 1 hour, until the vegetables are soft.

Step 3

Allow the vegetables to cool, then unwrap and peel.

Step 4

In one bowl, grate the potato and carrot on a coarse grater.

Step 5

Grate one beetroot in the same way.

Step 6

Peel the apple, remove the core, and cut into large cubes.

Step 7

Cut the second beetroot into large pieces.

Step 8

Place the apple cubes in a saucepan and sauté slightly without oil.

Step 9

Add sugar and a pinch of salt, pour in the vinegar. Stir until caramelized.

Step 10

Add the beetroot to the apple, fill with water halfway. Simmer until the apple is soft. Add water if necessary.

Step 11

Blend until creamy.

Step 12

Allow to cool and mix with mayonnaise.

Step 13

In a deep bowl, layer the ingredients thinly. Start with the potato and carrot.

Step 14

Then evenly distribute the chopped herring and red onion on top.

Step 15

Generously coat with sauce. Repeat until the top of the dish.

Step 16

Top with grated eggs. Refrigerate for a couple of hours to allow the salad to soak.