Serves 4
Ingredients
Dried beetroot biscuit
40g beetroot powder
40g flour
80g egg yolk
20g sugar
125g protein
Pinch of salt
Beetroot macaron
110g beetroot puree
40g isomalt
55g sugar
14g albumin
40g dextrose
60g beetroot powder
4g beetroot vinegar powder
Beetroot edible paper
250g beetroot puree
40g isomalt
50g sugar powder
10g glucose syrup
Escabeche sauce
2 onions
3 garlic cloves
100g celery
10g ginger
1tspwhite peppercorns
1tspcoriander seeds
2 bay leaves
2 allspice
2 juniper
14g salt
1⁄2 tbsptomato paste
30g white balsamic vinegar
1⁄2l white wine
1 1⁄2l chicken stock
50g olive oil
5 sprigs of thyme
4g xanthan gum
55g charcoal oil
100g olive oil
Espelette pepper
Ssalt
Pepper
Sugar
To Serve
Turbot
Radishes
Young leeks
Lime cress
Arcticshrimp,marinated
Yellow mini beetroot, boiled
Raw striped beets, marinated
Cooked beetroot cubes
Radish leaves
Method
Dried beetroot biscuit
Mix all ingredients in a Thermomixuntil it is smooth, then pour into an Isi bottle with 2 cartridges and refrigerate for 2 hours. Then inject into small plastic cups and cook in the microwave on high level for 50 seconds, then plunge on a baking sheet and dry in the Excalibur.
Beetroot macaron
Gently mix together beetroot puree, isomalt, sugar, albumin then add dextrose, beetroot powder, vinegar powder and keep beating.Pour the mixture into a piping bag,pipe small macarons ontoa plate and place it in the Excalibur to dry.
Beetroot edible paper
Mix all ingredients until the mixture is smooth. Then thinly spread on a Silpat padand dry in the Excalibur.
Escabeche sauce
Fry the sweat onions, garlic, ginger, celery, the spices and salt in olive oil, then add the tomato paste. Add thevinegar and white wine and let it reduce slightly. Pour in chicken stock and let everything boil down by2/3. Add olive oil and thyme.Let the stock stand for one day. Then measure 1 litre and add thexanthan. AddEspelette pepper, salt, pepper and sugar to taste. Then add the two oils.
To serve
Fry the turbot from one side and then place in the oven for about 3 minutes at 150C. Marinate the Arctic shrimp with lemon oil and sea salt.Draw a line on the plate with the beetroot puree. Place the marinated radish, beetroot, young leek and cress on it. Arrange the fried turbot and at the very end add the beetroot macarons, the marinated Arctic shrimps and Escabeche sauce.