Beetroot and potato carpaccio with fried fish fillet

Ingredients for 4 servings:

• 1 pt. beetroot (vacuum packed) or 2 fresh
• 300 g potatoes, waxy
• 4 fish fillets, firmer (e.g. tilapia) 130 g each
• 2 garlic cloves, crushed
• 2 sprigs of thyme
• 1 sprig(s) rosemary
• 150 g butter, of which 50 g cold
• 2 limes
• 100 ml cream
• ¼ bunch chives or parsley
• 3 tbsp white wine, dry
• 6 tbsp fish stock
• 125 g bacon, diced
• Parmesan in a piece
• n. B. Herbs for garnishing

Instructions

Working time approx. 45 minutes; Rest time approx. 1 day 21 hours; Total time approx. 1 day 21 hours 45 minutes

very fine, very good……….trying is better than studying

Wrap the fresh beetroot in aluminum foil and cook in a preheated oven at 175°C for about 1 1/2 hours. Then cut into thin slices (best with gloves). Also cut vacuum-packed beetroot into thin slices. Wash the potatoes and boil them in salted water as jacket potatoes. Drain, let them steam off briefly, and peel. Slice or grate them thinly in the same way as the beetroot. Arrange the potatoes and beetroot in a fan shape on plates. Season with salt and pepper. Fry the bacon cubes in butter in a pan until crispy and set aside. Use a vegetable peeler to shave shavings from the piece of Parmesan cheese. For the lime sauce, squeeze the juice. Whip the cream until stiff. Wash and finely chop the parsley or chives. Bring the white wine, fish stock, and lime juice to a boil in a saucepan and reduce slightly over medium heat. Season with salt and pepper, then add the chives or parsley and puree with a hand blender. Gradually fold in the cold butter and puree again. Fold in the stiffly whipped cream and keep warm on the switched off stove with the lid closed. Wash the fish fillets and pat dry. Split each fillet in half. Heat 100g butter in a pan. Add the rosemary and thyme sprigs and the crushed garlic. Fry the fish fillets for about 4-6 minutes on each side (depending on the type and weight of the fish) – do not use too high a heat. Season the fish fillets with salt and pepper. Drizzle the carpaccio with the lime sauce and arrange the fish on top. Distribute the bacon cubes over the fish and sprinkle with the Parmesan shavings. Garnish with any herbs you may have and serve.