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Golden Beetroot, Haddock & Citrus
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Ange Savelli

Ange Savelli

Golden Beetroot, Haddock & Citrus

2h 35m

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

    Step 0
  • Add 2 kg of coarse salt to a bowl

    Step 1
  • Add 2 egg whites and mix until fully combined

    Step 2
  • Add a thick layer of the salt mixture to a baking tray

    Step 3
  • Place 8 small golden beetroots on the salt base

    Step 4
  • Evenly cover the beetroots with the salt mixture and press to form a crust

    Step 5
  • Roast the beetroots in the oven for 1h30m until tender

    Step 6
  • 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

    Step 7
  • Transfer to a jar, cover it and place in the refrigerator for 1h to cool down

    Step 8
  • Add 100 ml of double cream to a bowl. Add salt to taste and 2 tsp of olive oil

    Step 9
  • Add the zest of 1 orange. Mix to combine and reserve

    Step 10
  • Place ½ tbsp of honey and 20 ml of apple cider vinegar in a bowl

    Step 11
  • Add the juice of 2 oranges and salt to taste

    Step 12
  • Add 100 ml of vegetable oil in a thin stream. Whisk continuously until everything is combined

    Step 13
  • Cut off 1 cm from both the top and bottom ends of 1 orange to make the segments visible

    Step 14
  • Cut down the orange, following its shape, to remove the peel. Make sure to remove all the white pith

    Step 15
  • Cut between each membrane to remove the segments

    Step 16
  • Dice the orange segments and reserve them

    Step 17
  • Remove the beetroots from the oven and let them cool enough to break and remove the salt crust

    Step 18
  • Remove all the excess salt. Trim, peel, and quarter the beetroots

    Step 19
  • Trim and remove the skin from 100 g of cured haddock fillet

    Step 20
  • Small dice the haddock fillet

    Step 21
  • Spread the orange cream to taste on a plate. Top it with ¼ of the Salt-Baked Beetroots

    Step 22
  • Add ¼ of the haddock and top with piles of the pickled mustard seeds to taste

    Step 23
  • Add diced orange and the honey dressing to taste. The golden beetroot, haddock & citrus is ready. Enjoy!

    Step 24

Yield 4 portions

  • Cured Haddock Fillet

    Cured Haddock Fillet

    100 g
  • Double Cream

    Double Cream

    100 ml
  • Mustard Seeds

    Mustard Seeds

    ½ cup
  • Apple Cider Vinegar

    Apple Cider Vinegar

    220 ml
  • Orange

    Orange

    3
  • Honey

    Honey

    ½ tbsp
  • Olive Oil

    Olive Oil

    2 tsp
  • Vegetable Oil

    Vegetable Oil

    100 ml
  • Salt

    Salt

    to taste

Salt-Baked Beetroots

  • Golden Beetroot

    Small Golden Beetroot

    8
  • Salt

    Coarse Salt

    2 kg
  • Egg White

    Egg White

    2

Orange Supreming

  • Orange

    Orange

    1

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