Red beet gravlax, with pickled cauliflower, apple root, rye bread and beet cardamom gin cream

Name: Red beet gravlax, with pickled cauliflower, apple root, rye bread and beet cardamom gin cream
Ingredients: 50 ml Gin; 15 g dill, finely chopped; 1 units.items Lemon; 15 g horseradish, grated; 30 g Brown sugar; 10 g coriander seed (ground); 10 g fennel seed, ground; 50 g pink spice mix; 200 g dried rose petals; 250 g Pink peppercorns; 500 g sumac; 400 g beetroot powder; 150 g Pomegranate powder; 150 g dried hibiscus; 20 g chives (finely chopped); 0.5 units.items orange (zest); 50 g Coarse mustard; 17 g Salt; 1 kg cooked beets, sliced; 150 ml pickling liquid; 1 units.items Small cauliflower; 150 ml plant-based cream; 25 g beetroot powder; 25 ml Gin; 5 g ground cardamom; 125 g Rye bread; Parsley root

A delicious dish created by chef Walter Marskamp of restaurant Yerba.Suggestion for meat or fish.

Ingredients

50mlGin

15gdill, finely chopped

1units.itemsLemon

15ghorseradish, grated

30gBrown sugar

10gcoriander seed (ground)

10gfennel seed, ground

50gpink spice mix

200gdried rose petals

250gPink peppercorns

500gsumac

400gbeetroot powder

150gPomegranate powder

150gdried hibiscus

20gchives (finely chopped)

0.5units.itemsorange (zest)

50gCoarse mustard

17gSalt

1kgcooked beets, sliced

150mlpickling liquid

1units.itemsSmall cauliflower

150mlplant-based cream

25gbeetroot powder

25mlGin

5gground cardamom

125gRye bread

Parsley root

Preparation

Mix all the ingredients except the shaved red beets in a bowl.
Mix the beets into the marinade, cover the bowl, and let stand for at least 12 hours.

Bring the pickling liquid to a boil in a pan.
Remove the pan from the heat, add the cauliflower florets and a little salt, cover the pan, and let marinate for 2–4 hours.

Mix all the ingredients in a bowl and whip the cream until soft peaks form.
Season the cream with salt.

Crumble the rye bread and sprinkle with a little salt.
Heat a frying pan over high heat and fry the crumbs for 4–5 minutes until crispy.

Wash the celeriac very well and slice thinly with a mandoline.
Divide the gravlax over 4 plates.
Garnish with the pickled cauliflower, rye bread crumbs, and celeriac slices.
Spoon a little beet-cardamom-gin cream over the gravlax.

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Red beet gravlax, with pickled cauliflower, apple root, rye bread and beet cardamom gin cream

Ingredients

Beetroot gravlax

Pickled cauliflower

Beet-cardamom-gin cream

Rye bread crumbs

Assembly

Preparation

Beetroot gravlax

Pickled cauliflower

Beet-cardamom-gin cream

Rye bread crumbs

Assembly

Featured products in this recipe

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Featured products in this recipe

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