Photography recipe
Fotografía Chef Signature Chef

 Elaboration

  1. Slice all the beets in fine slices, season with salt and vinegar - sugar reduction.
  2. For the beet root cream, mix the cooked beet roots together with some sour cream, salt, fresh lemon skin and Olive Oil.
  3. Season with salt and Pan fry the fish slowly just on the skin side, until it is glassy.
  4. Put all the beets on the plate,...

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 Elaboration

  1. Slice all the beets in fine slices, season with salt and vinegar - sugar reduction.
  2. For the beet root cream, mix the cooked beet roots together with some sour cream, salt, fresh lemon skin and Olive Oil.
  3. Season with salt and Pan fry the fish slowly just on the skin side, until it is glassy.
  4. Put all the beets on the plate, add some beet root cream and as well the dried beets. Finish with pistachio an the powder.
 

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Ingredients 4 persons
  • 2 filets of pike perch
  • different kind of beets
  • 4 beet roots
  • pistachios
  • beet root powder
  • 1x Lemon
  • 100g Sour Cream.
Recipes. The Cook & Chef Institute