Herring, apples in oil

Ingredients

• 12 fillets of red label smoked herring
• 50 cl of semi-skimmed milk

• guérande salt

• 800 g charlotte potatoes
• 2 tablespoon(s) of coarse salt
• 1 sprig of thyme
• 1 bay leaf
• 2 tablespoon(s) chopped flat-leaf parsley

• the marinade

• 20 cl of olive oil
• 1 tablespoon(s) sherry vinegar
• 100 g carrots, thinly sliced
• 2 onions (1 red + 1 white) in slices
• 1/2 teaspoon(s) of thyme flowers
• 1 bay leaf

• salt and pepper

Preparation

1. The day before, leave the herrings overnight in milk in the refrigerator. The next day, drain them.

2. Prepare the marinade. In a container, pour the oil and vinegar. Add the carrots, onions, thyme and bay leaf. Salt, pepper and mix gently.

3. Dip the herrings in the marinade and cover with cling film. Place in the refrigerator for at least 24 hours.

4. Wash the potatoes and cook them over low heat with their skins in cold salted water with coarse salt, thyme and bay leaf for about 25 minutes from simmering. Drain them.

5. Peel them, and cut them into 1 cm thick slices and keep them warm.

6. Place the warm potatoes and the lightly drained herring fillets in a dish.

7. Add the carrot and onion slices. Sprinkle with parsley.