Reef bass with beetroot mint jelly and tequila foam

Ingredients

• 40 g olive oil
• salt, rose pepper
• sugar
• 12 g gelatin
• 20 g fresh mint
• 1/2 egg white
• 30 ml white tequila
• 5 ml lime juice
• 10 g lemon juice
• 2 reef perch 600 g each
• garlic - 1 clove
• 2 young beets

Cooking

Step 1

Wash the beetroot, dry it, wrap it in foil and bake in an oven heated to 80 ° C for 2.5 hours. Peel and chop the garlic in a blender with oil, salt and pepper. After roasting, cool the beets and peel them. Puree in a blender and rub through a fine sieve.
Soak gelatin for 5 minutes. in cold water, squeeze, mix with beetroot puree and heat over low heat until completely dissolved. Add lemon juice, mint leaves and sugar, mix well and pour into small molds. Place in refrigerator and let set for 5-6 hours.
Clean the fish and cut into boneless fillets. Coat the fillet with garlic oil and fry in a hot pan on both sides until golden brown.
Mix ice tequila with lime juice, salt and protein. Beat with a mixer in a light foam. Serve perch with jelly, garnish with foam, olive oil and beetroot juice.