Let's Get Cooking!

Step 1: Create the Creamy Beetroot Gratin

1. Let’s start with a flavour bomb! In a saucepan, mix the cream, milk, garlic, thyme, and bay leaf, and bring them to a gentle boil. Feel the cosy aromas fill your kitchen! Turn off the heat, let it sit for a few minutes, and season it with salt and pepper.
2. Slice your beetroot and potatoes paper-thin with a mandoline (careful with those fingers!). These will be the stars of your layers.
3. Grab a baking tray lined with greaseproof paper and get layering:
   • A splash of creamy infusion.
   • A layer of beetroot—season lightly as you go.
   • Then potato, more cream, and a pinch of seasoning.
     Keep going until you’ve got a colourful veggie masterpiece!
4. Cover with greaseproof paper and foil, and bake in a preheated oven at 170°C for 30-45 minutes. Check with a knife—it should slide through the layers easily.
5. Want extra fancy? Press the gratin overnight with another tray to create perfect slices or just rest it for 5 minutes if you’re ready to serve.

Step 2: Get Those Lardons Crispy

1. Toss the bacon lardons into a frying pan with a little oil and start cooking over medium heat. As they sizzle, listen for the crackle as the moisture evaporates and their fat melts into the pan. Yum!
2. When they’re golden and slightly crispy, drop in the butter. Watch it foam and mix it with the bacon fat—it’s pure magic! Scoop the lardons out and let them rest on some kitchen paper to stay crispy.

Step 3: Cook Your Crispy Herring

1. Grab those herring fillets and give them some love! Brush both sides with Dijon mustard (a little zing!) and coat them in rolled oats like crispy armour.
2. In the same pan you used for the bacon, let the herring cook in all that delicious foamy butter. Sizzle away on medium-high heat until the oats turn golden and crisp. Flip gently for a minute or two on the other side. Don’t oversalt—remember, the bacon brought the seasoning party!

Step 4: Toss Together the Salad

1. In a small bowl, mix crème fraîche, horseradish, and lemon juice. Give it a little taste test—tangy and creamy, right?
2. Toss the pea shoots, spinach, and basil with the dressing, or keep the greens plain for a lighter touch.

Step 5: Plate Like a Pro

1. Ready to wow? Start with a dollop of horseradish crème fraîche on each plate as your base.
2. Place a slice of beetroot gratin on top—it’s a golden stack of goodness!
3. Add your fresh greens and sprinkle the crispy lardons over them.
4. Crown it all with those oat-crusted herring fillets, and sprinkle a touch of lemon zest for a final zing. A pinch of sea salt finishes the masterpiece.

Gather your loved ones around and enjoy this deliciously rustic oat-crusted herring dish. The crispy fish, creamy gratin, and zesty salad come together for a meal that’s bursting with flavour and charm. Whether it’s a family dinner or a special gathering, this recipe is sure to impress and delight. Happy cooking and bon appétit! 😊🐟🌿