- Beetroot
- 500g strong flour
- 300g water
- 300g salt
- 2 chioggia beets
- Mackerel
- 80g smoked mackerel
- 400g milk
- 50g cream
- 2g kappa
- 2 gelatine leaves
- Beetroot juice
- 5 golden beets
- 500 ml 3% salt brine
- Pine gel
- 200g pine vinegar
- 2g agar agar
- To finish
- fennel pollen
- horseraddish
Beetroot, mackerel and fennel
Ingredients
Method
Beetroot
Kneed together first 3 ingredients to a dough. Scrub beets and wrap in the dough. roast in the oven at 220°c for 10 mins and then bring down to 150 for 30 mins or until beets are just cooked. remove from dough and cool.
Mackerel
Blend mackerel, milk and cream in a thermomix. Bring to 90°c and shear in kappa and gelatine. pass and cool. when cool and set churn again till smooth and season. keep in a pastry bag.
Beetroot juice
Scrub and dice the beets to 1cm dice. Cover with brine and weigh dowun and cover. Leave at room temp, 17-20°c for a week or 10 days. strain the liquid and chill.
Pine gel
Heat vinegar to 90°c and shear in agar. set and cool. churn set vinegar to smooth gel. Vacuum to knock out any air pockets.
To finish
Pipe some mackerel cream onto a plate. Grate on some horseradish to taste. Slice the beetroot on a meat slicer quite thin and place over the cream. Pipe a few dots of the pine gel on the beets and dust with fennel pollen. Dress with the fermented beet juice table side
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