Salmon Tartare and Scallop on Beetroot Carpaccio

Preheat the oven to 170 degrees. Wash off the unpeeled tubers and brush them roughly, then remove the stalk and cut off approx. 0.5 cm on the lower side as well. In a bowl, marinate the tubers in plenty of salt, pepper, olive oil, the lightly pressed garlic cloves and the herbs. Then wrap the tubers including the marinade, herb sprigs and garlic in aluminum foil and cook in the oven at 170 degrees for about 1 hour.

The beetroot is done when you can easily push the center of the tuber with the tip of a knife.

After the cooking time, take the beetroot tubers out of the oven, remove the aluminum foil and leave to cool on a plate for about 2 hours. Peel the beetroot tubers with a paring knife and freeze them in the freezer for 15 minutes to make them easier to cut. Then cut the frozen beetroot with a very sharp knife into wafer-thin slices and arrange in a circle on a plate. Season with lemon juice, lemon zest, sugar, salt, pepper and white wine vinegar and season to taste.

Remove the skin from the salmon fillet with a very thin, long filleting knife and cut off the fin base if necessary. With a very sharp knife, cut the fish fillet into fine cubes and immediately refrigerate again. Chop the coriander twigs and leaves very finely, grate the lime peel and squeeze out the juice. Season the salmon tartar with coriander, salt, pepper, wasabi paste, lime zest, lime juice and soy sauce. Serve immediately, otherwise the salmon will cook quickly due to the acidity and the egg white will set (it will turn white).

Preheat the oven to 220 degrees. Cook the bacon strips on a baking tray lined with baking paper in the oven for about 20-25 minutes until crispy.

Wash the scallops and pat dry with paper towels. Melt the butter and olive oil in a pan on the highest setting. Season the scallops with salt and lemon juice. Sear the scallops in the pan on one side for about 2 minutes, then turn and fry on the other side for 30 seconds. Then immediately remove the scallops from the pan.

With a little butter, a teaspoon of sugar and a dash of champagne, simmer the gravy in the pan to make a sauce and whisk.

Place the salmon tartar with a serving ring on the left of an oblong slate plate and decorate with a coriander leaf. Place the beetroot carpaccio in a small pile on the right and place the fried scallop on top. Finish with freshly ground pepper, a little lemon zest and serve with the champagne stock.