Ingredients for the steamed baby beetroot
- 5 baby beetroot
- 50 ml cherry vinegar
- 10 ml rapeseed oil
- Salt
To prepare the steamed baby beetroot
Wash the baby beetroot. Cook in the steam cooker at 95 °C for 2 hours. Season with salt and allow to cool slightly. Reduce the cherry vinegar to half the amount and liquidize with the rapeseed oil. Cut the beetroot in half, brush with the cherry glaze and season with fleur de sel.
Ingredients for the smoked eel
- 400 g smoked eel
To prepare the smoked eel
Skin the smoked eel, if necessary, and discard any easily removable bones. Portion up and scorch the fatty side with a blowtorch to create a wonderful roasted flavour. The heat will also release the oil from the eel. Keep the portions of eel and the resulting eel oil warm.
Ingredients for the beetroot puree
- 3 beetroot
- 2 l water
- 1 red onion
- 300 ml white wine
- 300 ml cream
- 50 g butter
- Salt
To prepare the beetroot puree
Finely dice the red onion and sauté in a pan with butter. Add salt to taste. Pour in the white wine and reduce. Add the cream and reduce to 1/5 of the amount. Peel the beetroot and chop evenly into cubes. Boil the beetroot cubes in lightly salted water until soft. Once almost all the water has evaporated, puree the soft beetroot and the cream reduction in the pan. Season again with salt to taste.
Ingredients for the horseradish sauce
- 2 shallots
- 15 g rapeseed oil
- 200 ml vegetable stock
- 200 g horseradish
- 50 g cream
- 50 g milk
- 50 g grapeseed oil
- 50 g cider vinegar
- 50 g crème fraîche
- Salt
To prepare the horseradish sauce
Juice the horseradish. Finely dice the shallots and sauté in a pan with a dash of rapeseed oil. Top up with the horseradish juice, stock, milk and cream. Simmer for 20 mins. Season to taste and finish with the grapeseed oil and crème fraîche.
Ingredients for the radish
- 1 radish
- Fleur de sel
To prepare the radish
Peel and thinly slice the radish Julienne-style. Place precisely and season with a little fleur de sel and freshly grated horseradish.