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Plaice fillet with 'risotto' of black fregula

This dish consists of plaice fillet, red beet, wasabi, and 'risotto' made from black fregula.

Ingredients

1Beet powder
1units.itemsPlaice fillet

1units.itemsShallot
fregula al nero di Seppia
Clarified butter
Parmesan cheese
Butter
Stock
Salt

80gpalatinose
30gWasabi
200gAlmond flour
40gFlour
600gPasteurized egg white

Wasabi
5Unsweetened whipped cream
1Sushi vinegar

Vegetable sheet red beet

cooked plaice fillet with red beet
Olive oil
tomberry tomatoes
wasabi sponge cake
Sushi vinegar
wasabi espuma
'risotto' of fregula
crispy beet skin

Preparation

  1. Place the plaice fillet on the cutting board.
  2. Using a fine sieve, sprinkle a little beet powder over it.
  3. Roll up tightly and vacuum seal in a shrink bag.
  4. Place the shrink bag in hot water for 1 second so it shrinks tightly around the plaice fillet.
  5. Then cook sous-vide at 46°C for 15 minutes.

  1. Finely chop the shallot and sauté it together with the fregula in clarified butter.
  2. When the mixture is well sautéed over low heat, carefully add a little stock and—just like with risotto—let the fregula absorb all the liquid.
  3. Repeat these steps until the fregula is cooked.
  4. Finish the mixture with some butter and grated Parmesan cheese and season with salt.

  1. Blend all ingredients in a blender until smooth.
  2. Fill a siphon and aerate with two cartridges.
  3. Chill overnight.
  4. Score the bottoms of cardboard cups, fill the cups halfway with the wasabi batter, and cook them in the microwave for 45 seconds (2000 watts).

  1. Season unsweetened cream with wasabi and a little sushi vinegar.
  2. Fill a siphon and aerate with one cartridge.

  1. Fry the beet skin in oil at 180°C.
  2. Break the crispy beet skin into pieces.

  1. Brush a little olive oil onto the plaice fillet with a brush.
  2. Then char the plaice fillet with a blowtorch and cut to the desired size.
  3. Spoon the fregula onto the plate.
  4. Place the pieces of plaice fillet on the fregula.
  5. Tear pieces of wasabi sponge cake and place them on the plaice fillet.
  6. Halve the tomberry tomatoes and briefly marinate them in sushi su.
  7. Insert the tomatoes between the plaice fillet.
  8. Pipe the wasabi espuma onto the plate.
  9. Insert the crispy beetroot skins into the risotto.