For the mash:-
- Peel, chop and boil the maris pipers until soft. Drain and pass through a potato mouli.
- Simmer the cream and butter in a pan to combine and reduce.
- Slowly add the reduction to the mash until a creamy consistency is reached, and season with salt and pepper to taste.
- Boil the beetroot with their skins on, you can add thyme or bay to the water if you like, until a veg knife goes through the beets easily. Drain, refresh and peel.
- Keep half the beets hot and transfer to a blender, blend and add veg stock until a smooth puree consistency is achieved.
- With the other beets dice into half a cm cubes.
- To serve add some of the puree and diced beets to the mash, dont over do it you dont want the mash sloppy it needs to hold its shape.
For the carrot and ginger puree:-
- Peel and chop the carrots and root ginger.
- Place in a pan and cover with half water and half orange juice and a k**b of butter.
- Simmer until soft, drain (retaining the liquid) and transfer to a blender and puree adding the retained liquid until you reach the right consistency.
For the horseradish foam:-
- Reduce the white wine by half, add the veg stock and again reduce by half, add the cream and creamed horseradish and reduce by about a third.
- Pass through a chinois.
- Add 1 dessert spoon of Lecite and foam with a hand blender.
- You can use fresh horseradish if you prefer but the jarred products give a more concentrated flavour.
For the fish:-
- Simply pan fry the salmon and scallops.
Garnish with a few pea shoots