Gastronomixs

Reduction of beetroot juice with bay leaf

Creation by Sidney Schutte, Spectrum**, Amsterdam, the Netherlands.

Reduction of beetroot juice with bay leaf

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Ingredients

1

l

red wine

7

leaves

bay leaves

2

cloves

garlic, crushed

45

g

smoked bacon, finely sliced

750

ml

beetroot juice, fresh

75

g

shallots

2

leaves

bay leaves

 

 

fermented beetroot juice

Preparation method

  • Bring the red wine, the seven bay leaves, garlic, and smoked bacon to the boil.
  • Reduce to 100ml.
  • Add the beetroot juice, the shallots, and two bay leaves. Reduce to 300ml.
  • Season to taste with the fermented beetroot juice.

Serving suggestions

  • As part of a composition with e.g. mackerel and smoked haddock liver crème.

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