Grilled turbot and beetroot

Name: Grilled turbot and beetroot
Ingredients: 2 Beet juice; 50 g sous-vide cooked chioggia beet; 50 g potato mousseline; Salt and pepper; 1 White wine sauce; Chives; 1 units.items Vegetable sheet red beet; 60 g turbot fillet; Butter; salty fingers

Beetroot and turbot combine very well, as shown in this dish!

Ingredients

2Beet juice

50gsous-vide cooked chioggia beet

50gpotato mousseline

Salt and pepper

1White wine sauce

Chives

1units.itemsVegetable sheet red beet

60gturbot fillet

Butter

salty fingers

Preparation

Simmer the beet juice over low heat until a syrup remains.
Heat the potato mousseline, cut the chives into rings, and add to the potato mousseline.
Fill a piping bag with this and keep warm.
Cut the chioggia beet into a coarse julienne and glaze in the butter.
Grill the turbot.
Place the beets on the plate, then the grilled turbot on top.
Pipe the potato mousseline in between.
Insert the crispy beet skin in between.
Add a little beet syrup to the white wine sauce to taste and spoon onto the plate.
Froth part of the sauce with an immersion blender and spoon onto the turbot.
Insert a few salty fingers in between.