Gastronomixs

Beet and söl sauce

Creation by Christian F. Puglisi, Relæ restaurant*, Copenhagen, Denmark.

Beet and söl sauce

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Ingredients

 

 

cooked beet pieces left over from slicing

50

g

söl seaweed, rehydrated

 

 

freshly squeezed lemon juice

Preparation method

  • Juice the cooked beet pieces in a juicer.
  • Transfer the juice to a very fine mesh cloth sieve set over a bowl and strain.
  • Transfer the remaining pulp in the sieve to a superbag and place over the same bowl.
  • Squeeze the pulp with your hands until all the juice is extracted into the bowl.
  • Combine 250g of the beet juice and the söl in a saucepan and cook over medium-high heat until the söl is completely soft and the juice has reduced slightly, approximately 10 minutes.
  • Transfer the mixture to a Thermomix and purée until smooth.
  • Press the purée through a tamis lined with a very fine mesh cloth into a bowl, then allow to cool and season with lemon juice.

Serving suggestions

  • As part of a composition, e.g. with apple, seaweed and beet components.

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