Herring Parboiled in Cream and Piquant Herbs with Caramel Carrots and Green Aioli

Prostiye Veshchi
A recipe from gastropub Prostiye Veshchi's guest chef, restaurant critic Alexei Zimin.

Ingredients:
155g Norwegian herring
20g cream (33 percent)
20g spinach
3g dill
3g tarragon
10g shallots
5g parsley
1 egg
5g lemon juice
20g olive oil
5g garlic
75g mini-carrots
apple vinegar

Lightly boil the herring in milk with tarragon. Blanche the spinach. Make mayonnaise out of egg yolk, olive oil and apple vinegar, adding spinach, dill, parsley, garlic and shallot. Fry the carrots in a mix of olive oil and butter, adding sugar and water. Serve with herring, topped with green aioli.