Ingredients beetroot-and-vodka-dip-and-crispy-soldiers
Serves 4 portions
| Caviar | 200g |
Soldier one:
| Puff pastry | 350g |
| Carrots | 3 medium |
| Egg | 1 each |
| Atsina Cress | 1 punnet |
| Salt | 1 pinch |
Soldier two:
| Skin of the filet of cod | |
| Olive oil | |
| Sea salt |
Beetroot and vodka dip:
| Beetroot puree | 100g |
| Filet of fresh cod | 2 medium fillet |
| Fish stock | 50ml |
| Vodka | 1 tbsp. |
| Nasturtium (zorri cress) | 1 punnet |
| Grape seed oil | 100ml |
| Huckleberry (airelle) | 10g |
| Plain yoghurt | 50g |
| Vene cress | ½ punnet |
| Table salt | |
| White pepper |
