Photo Lopez de Zubiria
serves for
4
ingredients
Guérande salt
1 kg
Still Water
qs
Beetroots
1
For the caviar sauce
Oscury caviar
28 gr
Cream
40 teaspoons
Step 01
Beet preparation
- Mix the salt and water in a bowl.
- On a plate with oven paper, lay a thin layer of gray salt.
- Put the beetroot and cover completely with the remaining salt.
- Cook the beet for about 3 hours in a dry oven at 180°C.
- Remove the beet from the salt crust and peel it, then cut into thin slices and preserve.
Step 02
For the caviar sauce
- Mix by the minute before serving the cream with the caviar very gently not to break the eggs of caviar.
- Place the hot beet (if necessary, heat with steam) on a shallow plate, trying to obtain as much volume as possible.
- In each plate, place the caviar sauce.
- Finish and dress.
Mauro Colagreco
Set in the idyllic landscape of Menton, Argentine-Italian chef Mauro Colagreco has created the perfect scenario to evidence his very particular view of the g