Information
Preparation time: 15 minutes
Difficulty: Easy
Serves: 4
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Buy your Kinglas Fillet here
This recipe blends the delicious flavours of the beetroot with the succulent Kinglas Fillet salmon
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Cooking Instructions
-slice the Loch Fyne Kinglas fillet into thin slices, reserve in fridge
-for the spiced beetroot Carpaccio, trim off the tops, place in a plan and cover in water, add in the chopped chilli, sugar and seasoning, boil until al dente, cool and peel, slice thinly and reserve
-for the cubed beetroot, trim off the tops, place in a pan and cover with water, add in the sugar, vinegar, thyme and seasoning, cook through, cool and peel, cut into large squares, and cube, keep all trimmings and extra for the puree, reserve
-for the beetroot puree, take all the trimmings and extra from the cooked cube beetroot, 100g is enough, puree in a food blender with 50ml orange juice, puree to a fine consistency, place in a pan and warm, dilute the arrowroot in cold water and then add to thicken the puree, fold in the set honey and remove from the heat, chill and reserve
To Serve
-take 4 plates and arrange the beetroot Carpaccio in the centre
-place the cubes around in a sequence
-arrange the Loch Fyne Kinglas fillet slices as you wish about 5 per person
- Take the crème fraiche and spoon some to the back of the plate
-spoon 3 small pools of beetroot puree around the plate
-garnish with a bunch of soft herbs
Offer freshly milled black pepper and Melba toast