Golden Beetroot, Haddock & Citrus
This dish can be either a fresh starter or a light lunch. Made with a traditional cooking technique, it was created around the orange color palette.
We used cured haddock, but you can replace it with smoked haddock or bottarga.
The salt crust technique works perfectly with many other vegetables such as turnips, celeriac, and leek. Choose whichever you prefer.
If you cannot find double cream, you can make it by reducing heavy cream in half and letting it cool down.
Preheat the oven to 150 °C
Add 2 kg of coarse salt to a bowl
Add 2 egg whites and mix until fully combined
Add a thick layer of the salt mixture to a baking tray
Place 8 small golden beetroots on the salt base
Evenly cover the beetroots with the salt mixture and press to form a crust
Roast the beetroots in the oven for 1h30m until tender
Add 200 ml of apple cider vinegar and ½ cup of mustard seeds to a saucepan over high heat. Bring it to a low boil for 30s until the seeds start to float
Transfer to a jar, cover it and place in the refrigerator for 1h to cool down
Add 100 ml of double cream to a bowl. Add salt to taste and 2 tsp of olive oil
Add the zest of 1 orange. Mix to combine and reserve
Place ½ tbsp of honey and 20 ml of apple cider vinegar in a bowl
Add the juice of 2 oranges and salt to taste
Add 100 ml of vegetable oil in a thin stream. Whisk continuously until everything is combined
Cut off 1 cm from both the top and bottom ends of 1 orange to make the segments visible
Cut down the orange, following its shape, to remove the peel. Make sure to remove all the white pith
Cut between each membrane to remove the segments
Dice the orange segments and reserve them
Remove the beetroots from the oven and let them cool enough to break and remove the salt crust
Remove all the excess salt. Trim, peel, and quarter the beetroots
Trim and remove the skin from 100 g of cured haddock fillet
Small dice the haddock fillet
Spread the orange cream to taste on a plate. Top it with ¼ of the Salt-Baked Beetroots
Add ¼ of the haddock and top with piles of the pickled mustard seeds to taste
Add diced orange and the honey dressing to taste. The golden beetroot, haddock & citrus is ready. Enjoy!
Yield 4 portions