Golden Beetroot, Haddock & Citrus

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!