Beetroot Carpaccio with Anchovy Cream
Last week I did a little poll on Instagram about favorite beetroot dishes, and the traditional salad with horseradish was chosen by most of you. Today, I'm proposing an elegant reinterpretation of this ingredient - a beetroot carpaccio with anchovy cream (the cream recipe belongs to Julius Roberts). The kind of dish that makes you see beetroot in a new light. I hope you'll like it!
Ingredients
1 medium beetroot
salt flakes, black pepper
1 tablespoon olive oil
a little parsley or dill for garnish
Anchovy Cream
1 egg
20 g soft bread crumb
4-5 anchovy fillets in oil
1 small garlic clove
1 teaspoon mustard
2 tablespoons lemon juice
75-100 g neutral oil (sunflower, avocado; or 50/50 mix of neutral oil + floral olive oil, not the bitter kind)
a few tablespoons of cold water (5-6)
salt
Calories: 155 (beetroot) + 990 kcal (entire sauce)
How to prepare beetroot carpaccio with anchovy cream
- Boil the beetroot in salted water over medium-low heat until a fork goes in easily. Let it cool in the water and then peel. The beetroot can be boiled 2-3 days ahead and stored in the refrigerator, but take it out early when you want to make the carpaccio so it returns to room temperature.
- For the cream, bring water to boil in a small pot that will fit the egg. When the water is boiling, reduce heat to low, then gently lower the egg on a spoon. The egg should be straight from the refrigerator - the cooking time is calculated for this. Let it boil for 6.5-7 minutes.
- Cool the egg in cold water, then peel. Put it in a small food processor or immersion blender cup. The egg will have a soft yolk - that's fine.
- Add the remaining ingredients: the bread torn into pieces, the finely chopped fillets, the crushed garlic clove, mustard, and lemon juice. Blend well in the processor until you have a fine paste. Then gradually start drizzling in the oil while blending until you get a cream like a thick mayonnaise. Add a little salt while blending. Finally, gradually add a tablespoon of water at a time, blending after each, until you have a light cream that flows slowly off a spoon. Taste the cream for salt and lemon juice.
- Slice the beetroot as thinly as possible (thin enough to fold easily without breaking), it's easiest using this mandoline.
- On a wide plate/platter, spread a very thin layer of cream. Then arrange beetroot slices concentrically until you cover the plate and the sauce. Sprinkle a little salt and grind black pepper. Then spread another thin layer of cream over the beetroot. Repeat with another layer of beetroot which you season, and cream. Form the last layer of beetroot only on the edge, folding the beetroot slices. Garnish with coarse salt, ground black pepper, and a little herbs. Drizzle 1 tablespoon of quality olive oil on top.
* you won't use all the sauce for this portion; the rest can be used for beef steak, grilled lamb chops, french fries, boiled eggs, asparagus - Serve this carpaccio with toasted bread.
