Labskaus: Beetroot Mousse, Fried Apple Potatoes, Fried Quail Egg & Monkfish Steak

Beetroot mousse

1. Cover the beetroot in the pot with salted water and, depending on the size, cook for about 90 minutes over a mild heat. Quench, peel and let cool. Soak the gelatine in cold water, peel and cut the beetroot, peel the horseradish and grate finely. Puree the yogurt with lemon juice, beetroot and horseradish very finely in a blender. Season savory with salt and cayenne pepper.
2. Dissolve the gelatine over a mild heat while stirring, mix with a few tablespoons of the beetroot mixture and then stir into the rest of the beetroot mixture. Chill the mass briefly. Whip the cream until it is creamy and stiff and fold into the beetroot mixture. Pour into a piping bag and chill in the refrigerator.

Apple fried potatoes

1. Cut the potatoes into small cubes (approx. 1 cm). Wash, quarter and core the apple and cut into small cubes (approx. 1 cm). Heat the oil in a pan and add the potato cubes first, as they will take a little longer to cook through. A little later add the diced apple and lemon thyme and fry everything well. Finally, season with salt and Espelette pepper.

Quail eggs and anglerfish steaks

1. Halve the quail eggs with a knife, place in a pan with a little oil and fry briefly with fried eggs. Fry the monkfish steaks for a minute on each side, then let stand.
2. Take the beetroot mousse out of the refrigerator and arrange it on a plate. Place the apple and potato mixture in the middle of the plate in a dessert ring (approx. 7 cm in diameter). Place the steak and quail egg on top. Garnish the plate with cress.