BAKED BEETROOT TARTAR WITH PICKLES, OYSTER LEAF, CAVIAR AND GALBANI RICOTTA

Joaquín Felipe

2012

INGREDIENTS:

2 fresh beetroots
4 gherkins
1 spring onion
25 gr mini capers
100 gr caviar
10 oyster leaves
100 gr Galbani ricotta
1 dl extra virgin olive oil
Salt and pepper
Dried swim bladders of cod

PREPARATION:

Cook the beetroots in salted water. Wrap in aluminium foil and bake at 160ºC for 2 hours. Freeze in the blast chiller. Cut the pickles and beetroots into pieces. Mix with the ricotta and season with salt and pepper. Add 1 dl extra virgin olive oil.

TO SERVE:
Serve the tartar on the oyster leaves. Top with 10 gr caviar.Fry the cod swim bladders until crisp and use as a garnish.