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Ingredients

• Kingklip 245 g
• Salt n pepper for seasoning
• Oil 30 ml

Beetroot caviar

• Beetroot 1
• Seasoning
• Balsamic vinegar 15 ml
• Agar Agar pinch

White wine sauce

• White wine 250 ml
• Double cream 250 ml
• Shallot 1
• Seasoning
• Cold butter 50 g
• Sugar 5 g

Green oil

• Olive oil 100 ml
• Seasoning
• Spinach handful

Buttered truffle mash

• 2 large potatoes
• Salt & pepper
• Truffle Oil 5 ml
• Butter 50 ml
• Egg yolk 1

Method

Beetroot caviar

1. Boil the beetroot and once cooked blend and juice adding in the balsamic vinegar
2. Bring this mixture to the boil and whisk in the agar agar, ensuring that it is fully dissolved, leave to cool.
3. In cold oil, use a pipette to drop the mixture into the oil
4. Strain and wash gently in water

White wine sauce

1. Sauté the shallot with the sugar and deglaze with white wine reducing the wine by 2/3 of its volume
2. Add in the cream and the seasoning, reducing this again by ½
3. Add the cold butter slowly ensuring that it is mixed into the reduced cream

Green oil

1. Blanch the spinach in hot water 3 times for 10 seconds removing from the water and placing into ice each time
2. Squeeze out all the water and then season and blend with the olive oil.
3. Strain through a coffee filter to remove the sediment and be left with green oil

Buttered truffle mash

1. Bake the potatoes in the oven until soft, removing the moisture.
2. Remove the skin and take the potato into a mixing bowl
3. Beat in the oil, vutter, egg yolk and season to taste