Smoked fish and beetroot puff pastry
1 serving
80 minutes
Recipe from Anatoly Kazakov, chef of the Selfie restaurant.
1
Place the beetroot on the coals and bake until soft for 40-50 minutes, turning occasionally. Alternatively, wrap in foil and bake in the oven at 180 degrees for the same 40-50 minutes. Check readiness with a skewer: if it easily goes into the flesh, the beetroot is done.
- Golden (yellow) beetroot: 1 piece
2
Set aside the beet and let it cool completely.
3
Soak the chanterelles in warm water.
- Dried chanterelles: 30 g
4
Slice the halibut into thin, almost transparent pieces. For better results, you can slightly freeze the fillet - it will be easier to cut it neatly.
- Smoked halibut: 100 g
5
Peel the beetroot and slice it into thin pieces.
- Golden (yellow) beetroot: 1 piece
6
Layer the slices of beet and fish in a stack, alternating them. You can place the resulting 'layered pie' under a press, like a terrine, to help the layers bond better.
7
Finely chop the shallots, sauté half of the onion in butter for just 3-4 minutes — the onion should become translucent.
- Shallot: 30 g
- Olive oil: 5 ml
8
Pour wine into the saucepan, let it evaporate, then add thyme and fish broth.
- Dry white wine: 30 ml
- Thyme: 1 sprig
- Fish stock: 50 ml
9
When the liquid has evaporated by about two-thirds, add the cream. Season with salt and pepper and reduce to the desired sauce consistency.
- Whipping cream 33%: 30 ml
- Salt: to taste
- Ground black pepper: to taste
10
In another saucepan, melt the butter and add the remaining onion. Squeeze the chanterelles and fry them with the onion over high heat for a couple of minutes.
- Olive oil: 5 ml
- Shallot: 30 g
- Dried chanterelles: 30 g
11
Trim the edges of the fish and beet pastry to create a neat rectangle.
12
Place a piece of puff pastry on a plate, drizzle with the sauce, garnish with chanterelles, and serve.
- Dried chanterelles: 30 g