Sea bass and beetroot carpaccio with mirin and miso vinaigrette

Serves 4

4 medium sized beetroot (about 700g)

240 gram sea bream or sea bass thinly sliced

3 Tbsp extra virgin olive oil

Sea salt and freshly ground black pepper

10 gram roasted garlic

50 ml Mirin

40 ml white wine vinegar

40 ml water

40 gram Miso

2 C rocket greens

2 Tbsp fresh feta cheese

2 Tbsp chopped fresh mint or Vietnamese mint

100 ml olive oil

10 ml lemon juice

Salt and pepper

Vinaigrette: Whisk the garlic, mirin, vinegar, water and miso together to make a smooth paste. Whisk in olive oil and drops of lemon juice to taste. Season with salt, pepper and sugar.

Beetroot: Preheat oven to 200 degrees Celsius.

Trim beetroot and place in a roasting pan. Brush with one Tbsp of oil and sprinkle with salt and pepper. Roast for one hour or until very tender. Remove, cool and peel.

Slice very thinly on a mandolin or with a sharp knife.

Arrange the beetroot and sea fish slightly overlapping in a petal pattern on 4 dinner plates.

Drizzle with miso vinaigrette.

Sprinkle with salt and pepper.

Toss rocket in a bowl with miso vinaigrette.  Arrange in a small pile in the middle of the beetroot

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