Gastronomixs

Beetroot with smoked fera fish

Beetroot with smoked fera fish Enlarge

As the son of a butcher, guest chef Laurent Petit came into contact with products from the family business at an early age. He tells us his story. ‘Charcuterie, or cold cuts, appealed to me, but I felt there was a lack of elegance: my desire for finesse led me to the kitchen.’ After working at Le Pied de Cochon, the famous brasserie in Paris, and Michel Guérard's restaurant Les Prés d'Eugénie*** in Eugénie-les-Bains, it became clear to him that he wanted to become a chef, and nothing else.

At his own restaurant, Le Clos des Sens*** in Annecy-le-Vieux, he has refined his art and received great recognition for it. He has had great success with his 'lake-based cuisine': his cooking focuses not on meat but on organic fish such as crayfish from Lake Geneva. Laurent's vision is uncompromising. The spotlight is on the product in all its forms: the colours, shapes, volumes, textures, and original taste. The most subtle fish from the Savoyard lakes and the Albanais vegetables are showcased in his dishes and rival the more luxurious products of French gastronomy. His cooking is constantly evolving, making a return to its roots: products, terroir, taste identity, and vegetables grown in the region. Laurent Petit embodies the movement towards prioritising short channels and partnerships with local producers living off their land.

Creation by Laurent Petit, restaurant Clos des Sens***, Annecy-le-Vieux, France.

Ingredients

300

g

onion

150

g

single cream

150

g

smoked fera fish

30

g

croutons (mini)

50

g

butter

 

 

pepper

135

g

raw beetroot juice, centrifuged

60

g

sherry vinegar

150

g

olive oil

As needed:

 

xanthan gum

 

 

salt and pepper

600

g

beetroot (or 2 large beetroots)

 

 

salt and pepper

300

g

beetroot (or 3 medium-sized beetroots)

Preparation method: onion and smoked fera stuffing
  • Chop the onions and allow them to stew in the butter until translucent.
  • Add the cream and reduce. 
  • Remove the skin and debone the fera fillets.
  • Cut into 1 centimetre cubes and add the stewed onions.
  • Add the mini croutons, season with pepper and mix everything together.
Preparation method: beetroot vinaigrette
  • Mix the beetroot juice, sherry vinegar, olive oil, salt and pepper, and make a vinaigrette.
  • Divide the mixture into two equal parts.
  • One part is used to season the beetroot slices, while the other is mixed with the xanthan gum and used to create some finishing decorations.
Preparation method: beetroot discs  
  • Wash the two large beetroots and wrap in aluminium foil.
  • Cook in the oven at 160°C for 2 hours.
  • Once cooked, cut six discs measuring 5 centimetre in diameter and 1 centimetre in thickness from one beetroot.
  • Season with salt and pepper, and keep warm.
  • Reserve the other cooked beetroot for the preparation of the thinly-sliced beetroot. 
Preparation method: thinly-sliced beetroot
  • From the cooked beetroot, cut fine slices measuring 1.5 millimetre in thickness (4 per person), and spread them out on a tray.
  • Likewise, cut fine slices measuring 1.5 millimetre in thickness (4 per person) from the raw beetroots, and spread them out on a tray.
  • Season the cooked and raw slices with beetroot vinaigrette.
Finishing and presentation
  • Lay a beetroot disc in the centre of the plate and top it with a spoonful of the onion and smoked fera stuffing.
  • Then assemble the slices of cooked and raw beetroot in a neat and decorative manner, interleaving them, so as to conceal the stuffing.
  • Finish with a few dots of the vinaigrette.

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