Hutsprat salad

Description

This is a traditional dutch "Hutspot" salad with a sprat on top!

Recipe

• Hutsprat salad

1. Check the sprat fillets and trim them into tight fillets. The sprat should be at room temperature 30 minutes before cooking so that the flavor is better.

2. Blanch the cubes of parsnip and winter carrot separately and let them drain very well from the cold water.

3. Vigorously stir the mustard, lemon juice and zest, salt, cayenne pepper and finally the oil added in drops to create an emulsified sauce. Let the vegetable cubes marinate in this, keep cold until use, with the parsley.

• Amsterdam onion cream

1. For the onion cream, halve the onions and pat them dry.

2. Lightly grease a grill pan and grill the onions on the flat side, let cool. Set aside some grilled onion halves for garnish.

3. Blend the rest in a food processor into a puree.

4. Mix the puree with the sour cream and the mayonnaise, the turmeric and the celery salt, keep cold until use.

• Serving tip

Put a generous spoonful of the onion cream into the center of the plate and spread it into a mirror. Place the metal ring on top, spoon salad into it and press it down so that it stays in place. Place the sprat fillets on top. Garnish with grilled onion, parsley and croutons.