John Myers
Beetroot with Smoked Eel and Yogurt
The perfect beetroot with smoked eel and yogurt recipe with a picture and simple step-by-step instructions.
- 5 Pc. Elongated beetroot
- 1 Pc. Onion red
- 100 ml Beetroot juice
- 1 Msp Agar Agar. (Agazoon)
- 1 shot Vinegar raspberry
- 200 g Yogurt 10% fat
- 200 g Smoked eel
- 1 pinch Sea-Salt
- 10 leaf Nasturtiums
- 10 Pc. Fennel herb (bronze fennel)
- Liquid smoke
- Wrap the beetroot in aluminum foil and bake in the oven at 250 degrees for about 5 hours. It is important that the beetroot is completely wrapped in aluminum foil so that no air can get through. When the baking is done, let it cool down and then peel off the skin. Now cut into bite-sized pieces.
- Peel the red onion and then slice it finely. Then soak in some beetroot juice. Mix the beetroot juice with a little raspberry vinegar to a sweet and sour mixture and then bring to the boil and reduce slightly. Then mix in agar agar. Then chill so that it gels. When that happens, mix the jelly with a blender until it is a smooth mass. Then fill into a squirt bottle. Whip the yogurt with a little sea salt and the liquid smoke and then also fill into a squirt bottle. Pluck the capuchin leaves and bronze fennel.
- Serve and decorate together with a portion of eel each.
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