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• Add the beetroot juice.
• Using the blending shaft, blend the soup until smooth.
• Pass through a fine sieve if necessary.
• If the soup is too thick add a little extra beetroot juice to thin down.
• Chill in the fridge for 2 hours.
To Garnish
• Shave the baby beetroot lengthways with a mandolin or peeler and slice as thin as possible.
• Peel the orange removing all the pith. Cut into segments and reserve in their juice.
• Pour the chilled soup into bowls.
• Spoon on some of the goats curd.
• Arrange the finely sliced beetroot, orange segments and beetroot crisps on top of the soup. Scatter with
pea shoots.
ROASTED WHITE FISH WITH POTATO MOUSSELINE & WHITE WINE EMULSION
Serves 2
2 fi llets of fi rm white fi sh (approximately 200g each)
1 tbsp olive oil
White Wine Emulsion
1 shallot, peeled & diced
1 sprig of thyme
1 tbsp olive oil
125ml white wine
250ml fi sh stock
125ml double cream
100ml full fat milk
Garlic Potato Puree
350g starchy potatoes, peeled and diced
200ml double cream
25g butter
2 cloves of garlic, peeled
Potato Crisps
1 small potato, peeled & fi nely sliced using a
mandolin or potato peeler
Frying oil
To Serve
4 asparagus spears, blanched & halved
lengthways
8g black truffl e, fi nely sliced
Parsley cress or small parsley leaves
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