Tortilla with eel, smoked beetroot & yuzu

Name: Tortilla with eel, smoked beetroot & yuzu
Ingredients: Sea salt; 180 g Grape seed oil; 45 g Yogurt; 1 units.items bunch of tarragon; 100 g beet; Yuzu; 5 g Smoke oil; 30 g Butter; 40 g Egg white; 5 g Sugar; 1 units.items Egg white; 3 g Smoked salt; 5 g balsamic vinegar; Wasabi furikake; 1 units.items spiralizer; 1 units.items pack of tortillas; 1 units.items Flour; Silica gel; chioggia beets; 105 g Sugar; 300 ml Sushi vinegar; 196 g Water; 1 units.items Plunger cutter Marguerite; Red chili peppers

Chips made from tortilla, furikake & wasabi with spaghetti of smoked red beet, eel and mayonnaise of yogurt, tarragon and yuzu.Finished with chioggia beet and red pepper from sweet and sour and caviar of soy and wasabi.

Ingredients

Sea salt

180gGrape seed oil

45gYogurt

1units.itemsbunch of tarragon

Yuzu

40gEgg white

1units.itemsEgg white

Wasabi furikake

1units.itemspack of tortillas

1units.itemsFlour

Silica gel

100gbeet

5gSmoke oil

30gButter

5gSugar

3gSmoked salt

5gbalsamic vinegar

1units.itemsspiralizer

chioggia beets

105gSugar

300mlSushi vinegar

196gWater

1units.itemsPlunger cutter Marguerite

Red chili peppers

Preparation

Blanch the tarragon.
Put the tarragon with the grapeseed oil in the thermoblender.
Blend for about 15 min at about 60°C in the thermoblender.
Pour the oil through a coffee filter.
Mix the egg white and yogurt with an immersion blender and add the strained herb oil.
Season with fine sea salt and yuzu.

Cut out the tortillas to the desired size.
Coat the tortillas in flour, then egg white, and then in the wasabi furikake mixture.
Fry briefly and spoon oil over the tortilla so it stays well in the oil.

Clean and peel the beets.
Cut the beets on the spiralizer.
Cook the beet with the other ingredients sous vide for 15 min at 85°C.
Wrap a piece of eel in the red beet spiral.

Boil the water with the vinegar and sugar.
Reduce by half.
Peel the beets and cut them out with, for example, the Plungercutter Margriet.
Put the sweet and sour liquid in a stainless steel bowl and add the cut-out beets and sliced pepper to the warm liquid.
Let stand overnight and they are ready to use.