Fried Char with Horseradish Mousse on Beetroot Carpaccio

  • Print
Recipe Image
Ingredients for 4 portions
  • For the mousse
  • 125 g QimiQ Classic, room temperature
  • 30 g Horseradish, grated
  • Salt and pepper
  • 125 g Heavy cream 36 % fat, beaten
  • For the carpaccio
  • 800 g Red beet(s), cooked
  • Olive oil
  • Balsamic vinegar
  • Salt and pepper
  • 600 g Char fillets 160 g each
  • Olive oil
Method
1.
For the mousse, whisk QimiQ Classic smooth.
2.
Add the horseradish, salt and pepper and mix well. Fold in the whipped cream and chill for at least 4 hours (preferably over night).
3.
Thinly slice the beetroot and marinate in oil, vinegar, salt and pepper.
4.
Fry the char fillets in oil.
5.
Form small dumplings out of the mousse with a teaspoon and serve with the char fillets on the beetroot carpaccio.