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Rose of red beet

Rose of red beet with textures of red beet, smoked eel, bay leaf oil, and pearls of red wine vinegar.

Ingredients

150gBlackcurrant vinegar
10gAgar agar
750gRed beet power juice

1units.itemsFresh bay leaf bunch
200gSunflower oil

1units.itemsRed beet vegetable sheet

Red wine vinegar pearls
Sesame beetroot crumble
Chervil organic
Smoked eel fillet
Cooked red beetroot

Preparation

  1. Mix all ingredients in a pan.
  2. Bring the mixture gently to a boil and then let it simmer for 1 minute.
  3. Pour the mixture into a container and let it cool completely in the refrigerator.
  4. Once the mixture is completely cooled, blend it until smooth in the blender and put it into piping bags.

  1. Pick the bay leaves from the stems.
  2. Divide them over 4 double pieces of paper towel or kitchen paper.
  3. Place the paper with the bay leaves one after the other in the microwave.
  4. Set the microwave for 30 seconds. Open the microwave door so the moisture can escape. Repeat this process until the leaves are nicely dry and crispy (about 3 to 4 times). Then repeat with the rest of the bay leaves.
  5. Grind all the dried bay leaves into powder using a coffee grinder.
  6. Put the powder in a container and pour the sunflower oil over it.
  7. Place this for half an hour in a spot of about 30°C to 40°C (for example, near a heat source, heat lamp, etc.).
  8. Stir this gently and then let the bay leaf sink to the bottom. We use the bright green oil on top for the dish.

  1. Preheat the fryer to 175°C.
  2. Cut the beetroot skin into the desired shape.
  3. Fry the skin for 5 to 10 seconds and then pat dry on a sheet of kitchen paper.

  1. Carefully remove the excess fat from the eel fillets using the back of a knife. Cut them into 3 pieces and lay them out overlapping on the cutting board. Cut out circles with a cutter of about 8 cm.
  2. Using a mandoline, slice the cooked red beet into slices about 3 to 4 mm thick. Cut out these slices with a cutter of about 5 cm. Lay these rounds overlapping on butcher's foil and roll them up. Cut about 5 mm off the bottom so they can stand upright and the rose is visible on top.
  3. Carefully remove the excess fat from the eel fillets using the back of a knife.
  4. Cut them into 3 pieces and lay them out overlapping on the cutting board. Cut out circles with a cutter of about 8 cm.
  5. Using a mandoline, slice the cooked red beet into slices about 3 to 4 mm thick. Cut out these slices with a cutter of about 5 cm.
  6. Lay these rounds overlapping on a sheet of butcher's foil and roll them up. Cut about 5 mm off the bottom so they can stand upright and the rose is visible on top.
  7. Sprinkle the 'eel circle' with the sesame-beet crumble and place it in the center of the plate.
  8. Place the beet rose in the center of the eel.
  9. Pipe nice dots of the gel around the rose and finish with chervil leaves and crispy beet chips.
  10. Mix the bay leaf oil with a few red wine pearls and distribute this around the dish.