Serves 4


Dried beetroot biscuit

40g beetroot powder

40g flour

80g egg yolk

20g sugar

125g protein

Pinch of salt


Beetroot macaron

110g beetroot puree

40g isomalt

55g sugar

14g albumin

40g dextrose

60g beetroot powder

4g beetroot vinegar powder


Beetroot edible paper

250g beetroot puree

40g isomalt

50g sugar powder

10g glucose syrup


Escabeche sauce

2 onions

3 garlic cloves

100g celery

10g ginger

1tsp white peppercorns

1tsp coriander seeds

2 bay leaves

2 allspice

2 juniper

14g salt

1⁄2 tbsp tomato paste

30g white balsamic vinegar

1⁄2l white wine

1 1⁄2l chicken stock

50g olive oil

5 sprigs of thyme

4g xanthan gum

55g charcoal oil

100g olive oil

Espelette pepper





To Serve



Young leeks

Lime cress

Arctic shrimp, marinated

Yellow mini beetroot, boiled

Raw striped beets, marinated

Cooked beetroot cubes

Radish leaves



Dried beetroot biscuit

Mix all ingredients in a Thermomix until it is smooth, then pour into an Isi bottle with 2 cartridges and refrigerate for 2 hours. Then inject into small plastic cups and cook in the microwave on high level for 50 seconds, then plunge on a baking sheet and dry in the Excalibur.


Beetroot macaron

Gently mix together beetroot puree, isomalt, sugar, albumin then add dextrose, beetroot powder, vinegar powder and keep beating. Pour the mixture into a piping bag, pipe small macarons onto a plate and place it in the Excalibur to dry.


Beetroot edible paper

Mix all ingredients until the mixture is smooth. Then thinly spread on a Silpat pad and dry in the Excalibur.


Escabeche sauce

Fry the sweat onions, garlic, ginger, celery, the spices and salt in olive oil, then add the tomato paste. Add the vinegar and white wine and let it reduce slightly. Pour in chicken stock and let everything boil down by 2/3. Add olive oil and thyme. Let the stock stand for one day. Then measure 1 litre and add the xanthan. Add Espelette pepper, salt, pepper and sugar to taste. Then add the two oils.


To serve 

Fry the turbot from one side and then place in the oven for about 3 minutes at 150C. Marinate the Arctic shrimp with lemon oil and sea salt. Draw a line on the plate with the beetroot puree. Place the marinated radish, beetroot, young leek and cress on it. Arrange the fried turbot and at the very end add the beetroot macarons, the marinated Arctic shrimps and Escabeche sauce.


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