Beetroot cooked in salt dough with - langustino and beurre blanc - Non-alcoholic tarragon sprizz
Recipe, Food-Styling: Mattia Risaliti Photo: Oliver Schwarzwald
Dinner for 8
As the year draws to a close, here is a pairing that is not only visually but also aromatically convincing. Cooking the beetroot in spiced salt dough gives the root a good flavour and also a very fine texture. Norway lobster makes it festive, and the tarragon in the drink rounds off the variety of flavours. Ok, not everyone likes tarragon. I am a fan of the slightly perfumed touch in the drink. If that's too much for you, just leave out the syrup. Visually and taste-wise everything is just fine!
Beetroot
Serves 8
Preparation time:
2 hours and 15 minutes
Ingredients:
8 large beetroot, trimmed
150 g sea salt
500 g flour
1 sprig rosemary
1 sprig thyme
8 star anise
200 ml water
Garnish:
Pea shoots
Preparation:
Preheat the oven to 200°C.
Chop the rosemary, thyme, star anise and salt in a food processor and mix with the flour. Then mix the "spice flour" with the water and knead into a dough.
Form a dough ball and line a baking tray with parchment paper. Roll out the dough to 1 cm thick. Wrap the beetroot in it until it is completely covered with dough. Poke a hole in the top of this ball to allow the steam to escape.
Then cook the beetroot in the oven for two hours.
Beurre blanc
Ingredients:
60 ml white wine vinegar
60 ml dry white wine
2 shallots, peeled, finely chopped
4 black peppercorns
180 g chilled unsalted butter, diced
2 tablespoons fresh lemon juice
Salt
Freshly ground white pepper
Preparation:
Place vinegar, wine, shallots and pepper in a small saucepan and bring to a boil over medium heat. Bring the liquid to a boil, stirring until it has reduced to about 2 tablespoons. Strain the vinegar mixture through a fine sieve into a frying pan. On a low heat, gradually stir the cold butter cubes into the wine stock. Once all the butter is incorporated, remove the pan from the heat and add the lemon juice and season to taste with salt and pepper.
Marinated Norway lobster
Ingredients:
8 fresh Norway lobsters or large prawns.
juice of 1 lemon
1 lemon peel
Preparation:
Peel the Norway lobster tails and mix with lemon juice and lemon zest. Cover and set aside.
Serve:
Break open the salt dough and allow the beetroot to cool slightly, then remove the skin.
Cut the beetroot into slices about 3 centimetres thick. Using a round cookie cutter (8cm diameter), cut out the centre of the beetroot slice. Leftovers can be kept for salads or another use. Sprinkle the slices with a pinch of salt.
Arrange the beetroot in the middle of the plate, pour the Beurre Blanc over it. Place the marinated Norway lobster on top and garnish with pea shoots.
Recipe, Food-Styling: Mattia Risaliti Photo: Oliver Schwarzwald
The Drink
Green Terry
For 8 people
Preparation time:
15 minutes
1 bottle of non-alcoholic sparkling wine
15ml tarragon syrup.
8 sprigs tarragon
Tarragon syrup:
200ml water
180ml sugar
15g sea salt
1 lime juice
1 lime zest
40g large tarragon sprig
5 peppercorns
8 sprigs tarragon
Tarragon syrup
Preparation:
In a small container, mix water and tarragon very finely. Roast 5 peppercorns in a pan until the aroma is released. In a saucepan, mix the tarragon and water mixture, the peppercorns, the salt and the sugar and bring to the boil for about 3 minutes. Remove from the heat, add the lime zest and juice and allow to cool completely, then strain into a jar and refrigerate.
Serve:
Place an ice cube in a large coupe glass. Add 15 ml tarragon syrup, top up with non-alcoholic sparkling wine and garnish with tarragon.
Recipe, Food-Styling: Mattia Risaliti Photo: Oliver Schwarzwald