Balik Salmon, Beet puree, Cucumber and Apple fetuccini, Caviars
Makes 3 Servings
1 fillet Balik salmon
Salt and pepper
1. Cut the Balik salmon into finger size, place on paper towel to drain excess oil.
2. Use gravity slicer to slice the cucumber and apple horizontally.
3. Shred to the shape of a fetuccini pasta.
4. Place in a bowl of water and add lemon juice to prevent it from changing its colour.
The Beetroot Puree
1. Boil the beetroot (should be done in advance) and puree it in a food processor
2. Heat in a pan on medium heat
3. Season with pepper and lemon juice
4. Allow it to reduce to get to the right consistency.
Recipe By Chef Eli