Beetroot Powder, Salmon Eggs, Cured Salmon, Baby Beetroot, Emulsion, Pickled Shallots, Gel Sheets & Crème Fraiche
Ett avancerat recept som kombinerar flera rödbetsbaserade komponenter med lax och olika texturer för en elegant förrätt.
Ingredienser:
| Ingrediens | Mängd |
|---|---|
| Beetroots, whole | 500 g |
| Salmon Eggs | 200 g |
| Beetroot juice | 100 ml |
| Salmon ‘barrels’ | 1.5 kg |
| Beetroot juice | 400 ml |
| Table salt | 400 g |
| Sugar | 200 g |
| Baby beetroot | 10 st |
| Beetroot juice | 1 l |
| Olive oil | 100 ml |
| Shallots, peeled | 150 g |
| Merlot vinegar | 100 ml |
| Beetroot juice | 50 ml |
| Flaked salt | 5 g |
| Beetroot juice | 700 ml |
| Agar agar | 5.25 g |
| Gold strength gelatine leaves | 3 st |
| Beetroot juice | 250 ml |
| Crème fraiche | 300 g |
| Lemon juice | 8 ml |
| Flaked salt | 5 g |
| Fresh horseradish, microplaned | 35 g |
| Bulls blood leaves | for garnish |
Gör så här
- Beetroot Powder: Wash beetroots and dry well. Slice on meat slicer on ‘1’ thickness. Dehydrate at 50 degrees for 12 hours or until crispy. Crush beetroot roughly and grind in a spice grinder to a fine powder. Store in an air tight container.
- Salmon Eggs: Mix all ingredients together. Store in an airtight container. Marinate for 12 hours.
- Beetroot Cured Salmon: Make sure salmon barrels are cleaned properly and free of all pin bones. Mix beetroot juice, salt and sugar together. In sous vide bags place salmon barrels and enough cure mix to cover completely. Seal to remove all oxygen. Cure for 24 hours.
- Baby Beetroot: Wash the baby beetroots and trim off any excess. Place in a pot and cover with salted water. Bring to the boil, simmer until tender. Drain off water, allow beets to cool to room temperature, peel skin off.
- Beetroot Emulsion: Reduce the beetroot juice to 100ml. Allow reduction to cool to room temperature. Using an stick blender, slowly emulsify the olive oil in. Place cooked baby beetroots in emulsion and keep at room temperature.
- Pickled Shallots: Slice shallots on mandolin 2mm thick. Discard any broken rings. Place all ingredients into a sous vide bag, seal to remove all oxygen. Pickle for 12 hours.
- Beetroot Gel Sheets: Bloom gelatine in ice water for minimum 5 minutes. Meanwhile, bring beetroot juice and agar to the boil, skimming off any impurities from the juice. Whisk in bloomed gelatine. Pass through a fine sieve. Pour juice into trays to 2mm thick. Allow to set at room temperature. Portion to appropriate size. Portioned sheets can be kept in between acetate sheets. Keep refrigerated until required.
- Beetroot Crème Fraiche: Reduce the beetroot juice to 30ml, set aside to cool to room temperature. Whisk all ingredients together until uniform. Store in an airtight container.
- To Serve: Bulls blood leaves, for garnish. Place all the elements on serving plates.