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Beetroot tartare with cranberry ice cream

Dry-aged beet with smoked crème fraîche, fried capers, herb oil, and a crispy beetroot wafer.

Ingredients

25gChopped red onion
2tarragon vinegar
2Sliced cornichons
1.5Roast umami
2units.itemsDry aged beets
2Pomegranate seeds
3Olive oil
2.5Capers (fried)

Crème fraîche
smoking wood chips

400gCranberries without liquid
100gJuice from the cranberries

200gGluten-free batter mix
150gBeet juice
120gWater

Vene cress
Lupine cress
Red fruit crumble
Leek oil
Smoking tray
smoking wood chips
Ninja or Rowzer
Plate-it set

Preparation

  1. Pat the beets dry.
  2. Cut the beets into fine brunoise.
  3. Mix the beets with umami, sliced cornichons, finely chopped tarragon, diced red onion, fried capers (about 3 minutes at 170°C), pomegranate seeds, and olive oil.
  4. Season with salt and pepper.

  1. Light the smoking wood chips until they start to flame.
  2. Place the crème fraîche in a small container and set it next to the container with the smoking wood chips.
  3. Close the lid so the flame goes out and it starts to smoke.
  4. Smoke the crème fraîche for about 8 minutes (the longer you smoke, the stronger the flavor).

  1. Put the cranberries together with the juice in a Ninja ice cup or the rowzer.
  2. Freeze until very firm and then run on the sorbet program.

  1. Make a batter from the batter mix, beet juice, and water.
  2. Heat the tong in the fryer and dip it into the batter.
  3. Fry until the batter releases, or tap it off the tong with a small tong.

  1. Place the beet tartare on a plate.
  2. Top with the beet crisp, smoked crème fraîche, and a quenelle of cranberry ice cream.
  3. Finish with the cress and the green leek oil.