Beetroot couscous with apple and herring
Tillredning
Peel the beetroot, blend with a little water to a couscous-like consistency and drain well. Heat in a pan of water, season with salt, pepper and cider vinegar to taste and add the chives. Fold in the chopped apple. Serve the beetroot couscous with herring fillets and shallot strips. Garnish with mint and coriander.
- 4 beetroots
- Water
- Salt, pepper
- Cider vinegar
- Fresh, chopped chives
- 1 Granny Smith apple
- 400 g herring fillet
- 1 shallot, sliced into strips
- Fresh coriander and mint
