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easy &quick

Fried Char with Horseradish Mousse on Beetroot Carpaccio

QimiQ Benefits

  • Quick and simple preparation
  • Stable consistency
  • Enhances the natural taste of added ingredients
  • Reduces skin formation

Minutes

15

Difficulty

easy

Fried Char with Horseradish Mousse on Beetroot Carpaccio
Fried Char with Horseradish Mousse on Beetroot Carpaccio

Ingredients

For 4 portions

  • For the mousse

  • 250g

    QimiQ Whip, chilled

  • 50g

    Horseradish, grated

  • 1pinches

    Salt and pepper

  • 125g

    Heavy cream 36 % fat, chilled

  • For the carpaccio

  • 800g

    Red beet(s), cooked

  • 50ml

    Olive oil

  • 35ml

    Balsamic vinegar

  • 1pinch(es)

    Salt and pepper

  • 8g

    Char fillets 160 g each

  • Olive oil

Preparation

  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.
Some doughy looking food

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