Smoked Herring with Williams Distillate

Quarter and chop the onions and sauté them in a pot with olive oil, cover and simmer in red wine (add water if necessary). When the onions are no longer too crisp, extinguish with aceto balsamico, season with salt and pepper and reduce a little. Cut out the hard stalks of the cabbage leaves, roll up the leaves and cut them into thin strips, dry them on kitchen paper. Fry the cut cabbage leaves in olive oil, extinguish with white wine, add water and simmer covered with a pinch of sugar and salt. Variation: fry the cut cabbage leaves in hot olive oil for two minutes, they become crispy and slightly darker in color. Take them out with a sieve spoon and let them drain on kitchen paper. Sprinkle with salt and mix thoroughly, sift a little sugar over the top and mix well. Mix the fish fillets together with the hard-boiled eggs – eggs and fish should be cold – and a little yogurt to a cream or paste. Mix chopped herbs, salt and cayenne pepper into the yogurt – one with only 0.5% fat would be best – a slight spiciness should be apparent. Just before serving, finish with a Williams distillate. When serving, the onions go on top of the cabbage strips, with a nicely shaped dumpling of the fish paste on top – garnished with the spicy herb yogurt. A very nice interplay of flavors of fruit, fish, acidity, sweetness and spiciness!garnish: fresh white bread o

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