CHAR WITH RED BEET
| 🍽 Servings: 4 |
| ⏱ Working time: 30 minutes |
| ⏱ Cooking time: 45 minutes |
| ⏱ Baking time: 1.5 hours |
| 📈 Difficulty: medium |
MARINATED BEET
INGREDIENTS
- 2 beet
- 60 ml Ginger Shot Cranberry Horseradish
- 30 g olive oil
- Salt n.b.
PREPARATION
Wash the beet, pat dry, then wrap in aluminum foil, then cook in the oven at 180 °C for 1 - 1 ½ hours until soft. Then remove from the aluminum foil, let cool and then remove the skin. Now shave the beet into fine strips on a kitchen slicer. Collect the juice as it escapes. Add 60 ml Ginger Shot Cranberry Horseradish and some olive oil, season with salt and mix.
The basis: beet
CRUSTY BROWN BREAD
INGREDIENTS
- 1 loaf brown bread
- 50 g olive oil
- 2 garlic cloves
- 50 g butter
PREPARATION
Cut the brown bread into 3x3 cm cubes. Heat a pan with olive oil. Squeeze 2 cloves of garlic and add them. Add the butter and let it foam up. Then add the brown bread cubes and slowly fry until crispy on all sides. Remove from the pan and drain on a paper towel.
Brown bread provides crunchy bite
GENTLY COOKED CHAR
INGREDIENTS
- 4 pieces each 100 g char filet without skin & bones, fresh
- Salt n.b.
- 1 untreated lemon
- 50 g butter
PREPARATION
Place the char pieces on a plate and sprinkle with salt and freshly grated lemon zest. Then spread plenty of butter on the fish and cover tightly with cling film. Cook the fish in a preheated oven at 70 °C (top/bottom heat) for about 35 minutes, depending on the thickness of the fish pieces.
ARRANGEMENTS
- 1 bunch chives
- 6 macadamia nuts
- Fresh horseradish in the piece
Place the char on a plate, spread the marinated beetroot on and next to the fish. Pour the cranberry-horseradish marinade generously over it. Top with the finely chopped chives and garnish with finely shaved macadamia nut. Finally, grate some freshly grated horseradish over the top.
Et voilá: ready prepared char with beet and crispy brown bread
