Ingredients
10
- 500 g cooked, cold-smoked beetroot
- 50 g Bresc Aio e lemone
- 1 st Apple
- 600 g Smoked eel
- 100 g crème fraîche
- 300 g Bresc Kiwi & Jalapeño salsa
- 100 g Caviar
Used bresc products
Ingredients
Preparation method
Smoke cooked beetroot for 8 hours using the cold method. Cut this into a fine tartare and lightly season with Bresc Aio e lemone. Place the tartare in a ring in the centre of the plate. Fill the ring with the Kiwi & Jalapeño salsa. Per person, serve 3 tranches of eel on the rim of the tartare. Garnish with julienne of fresh apple, crème fraîche, caviar and cress.
Related themes
Tags
PS in foodservice