Ingredients beetroot-and-vodka-dip-and-crispy-soldiers
Serves 4 portions
Soldier one:
| Puff pastry |
350g |
| Carrots |
3 medium |
| Egg |
1 each |
| Atsina Cress |
1 punnet |
| Salt |
1 pinch |
Soldier two:
| Skin of the filet of cod |
|
| Olive oil |
|
| Sea salt |
|
Beetroot and vodka dip:
| Beetroot puree |
100g |
| Filet of fresh cod |
2 medium fillet |
| Fish stock |
50ml |
| Vodka |
1 tbsp. |
| Nasturtium (zorri cress) |
1 punnet |
| Grape seed oil |
100ml |
| Huckleberry (airelle) |
10g |
| Plain yoghurt |
50g |
| Vene cress |
½ punnet |
| Table salt |
|
| White pepper |
|
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