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• Add the beetroot juice.
• Using the blending shaft, blend the soup until smooth.
• Pass through a fine sieve if necessary.
• If the soup is too thick add a little extra beetroot juice to thin down.
• Chill in the fridge for 2 hours.
To Garnish
• Shave the baby beetroot lengthways with a mandolin or peeler and slice as thin as possible.
• Peel the orange removing all the pith. Cut into segments and reserve in their juice.
• Pour the chilled soup into bowls.
• Spoon on some of the goats curd.
• Arrange the finely sliced beetroot, orange segments and beetroot crisps on top of the soup. Scatter with
pea shoots.
ROASTED WHITE FISH WITH POTATO MOUSSELINE & WHITE WINE EMULSION
Serves 2
2 llets of rm white sh (approximately 200g each)
1 tbsp olive oil
White Wine Emulsion
1 shallot, peeled & diced
1 sprig of thyme
1 tbsp olive oil
125ml white wine
250ml sh stock
125ml double cream
100ml full fat milk
Garlic Potato Puree
350g starchy potatoes, peeled and diced
200ml double cream
25g butter
2 cloves of garlic, peeled
Potato Crisps
1 small potato, peeled & nely sliced using a
mandolin or potato peeler
Frying oil
To Serve
4 asparagus spears, blanched & halved
lengthways
8g black true, nely sliced
Parsley cress or small parsley leaves
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