Gourmet Beetroot Carpaccio, Pickled Radish and Infused Kombu
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3 reviews
Good
Gourmet Beetroot Carpaccio, Pickled Radish and Infused Kombu
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A simple and flavorful recipe that's sure to be a favorite.
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Ingredients
- beetroot pickled
- hazelnut flamed slices
- grape cold slices
- radish pickled juliennes
- microgreens
- capers
- Kefir coconut milk
Pickled beetroot:
- 150 gr beetroot
- 100 ml water
- 1 tbsp brown sugar
- 10 gr salt sea salt
- 60 gr apple cider vinegar
- 40 gr red wine dry
Pickled radish:
- 2 radish red
- 150 ml water
- 40 ml red wine vinegar
- 1 tsp salt
- 1 tsp black peppercorns
- 1 bay leaf
- 1 tsp brown sugar
Kefir base:
- 1 kefir grains sachet
- 1 l coconut milk
Infusing with kombu:
- 100 gr Kefir coconut, ready
- 2 heets kombu
- water hot
Smoked coriander oil:
- 100 gr sunflower oil
- 20 gr olive oil
- 10 gr avocado oil
- 1 Coriander big bunch fresh
- coriander seeds
Final sauce:
- 30 gr Kefir cold
- 1 pinch fleur de sel
- 1 tbsp coriander oil smoked
Instructions
How to Make Pickled Beetroot:
- Peel the beets and slice into your preferred shape as thin as you can. If you are using a mandolin, choose the thinnest setting.
- Soak the beets in a bowl in plenty of water for 2 minutes.
- Change the water and repeat. Repeat, this process 10 times.
- Once you are done, mix all the remaining ingredients together.
- Add in the beetroot and leave to pickle overnight. (You can do it in a siphon as well with one charge.)
- When the beets are pickled, they should be sweet, crispy, and a little acidic. Quickly rinse them and pat them dry. You will notice the beets don’t release as much color now and are a very vivid color.
How to Make Pickled Radish:
- Cut your radishes thin julienne. In a basin, mix the radishes, the vinegar, salt and sugar and massage well.
- In a small saucepan, put the water, peppercorns, and bay leaf and allow to reduce to half. Cool it down using an ice bath and strain out the spices.
- Put it into a basin with the radishes and leave to pickle overnight. Don’t rinse prior to service.
How to Make the Split Sauce:
a) Kefir Base:
- In a sterilized glass jar, put the milk and the kefir grains.
- Don’t use an implement to mix the ingredients. Instead, shake the jar well. Cover the top with cling film and punch in a small hole with the tip of a knife.
- Leave it in a warm, airy corner to ferment for 24-48 hours.
- Wrap the jar with a towel to keep out the light.
- DO NOT place it in a cabinet and keep it away from any odors. As it ferments, the milk will start to thicken.
- Keep checking it after 24 hours to see how it is progressing and just strain it when you are happy with the taste.
- The grains can be used again infinitely as they will give “birth” to new grains. Meanwhile, when your kefir is ready, keep it at room temp.
b) Infusing with Kombu:
- Immerse the kombu sheets in water for 5 seconds then add them to the kefir.
- Seal the jar and leave it in the chiller for 4 hours to infuse.
c) Smoked Coriander Oil:
- Wash and dry the coriander.
- Remove the stems and keep the leaves only (the stems make a good stock).
- Place the leaves in some boiling water and blanche for 20 seconds.
- Cool them down in an ice bath and place them in a blender along with the oils.
- Blend at the highest speed until the oil smokes and turns very green.
- Using a sieve with some kitchen paper on top, strain the oil into a bowl. If you can, do this in the chiller so your oil doesn’t lose its color.
- Once the oil is done, using a smoking gun and a bell, fire up the coriander seeds and smoke the oil. Shake, smoke, shake again until the oil tastes very smoked.
- Seal it in a small bottle.
- If you don’t have a smoking gun, you can use your bbq or a pot. You just need to set the seeds on fire, place them next to the oil, and use a lid to trap the smoke in.
Making the Final Sauce:
- Place the ingredients into a small bowl and using a whisk, mix for 3-4 seconds.
- Before spooning it out, mix it again with the spoon.
Notes
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Overall Rating
4
3 reviews
Good
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