Sprat with potatoes on carrot puree

Ingredients

• sprat - 70 g
• quail egg - 3 pcs.
• Aioli sauce - 30 g
• fresh beets - 10 g
• lettuce salad - 10 g
• mini potatoes - 60 g
• red onion - 10 g
• olive oil - 10 ml
• carrots - 50 g
• salt - to taste
• pepper - to taste
• chicken yolks - 3 pcs.
• clove of garlic - 1 pc.
• water - 100 g
• olive oil - 300 g

Cooking

Step 1

Boil the carrots, punch in a blender with the addition of olive oil, salt and pepper.

Step 2

Slice the beets thinly. Put it to dry for 5 hours at 70 degrees. Grind the finished beets in a blender to a powder state.

Step 3

Cut potatoes in half and fry in olive oil. Cut red onion into thin feathers. Boil and peel quail eggs.

Step 4

Beat the yolks, garlic and water with a blender until a dense foam. While continuing to whisk, slowly pour in the olive oil in a thin stream. Add salt and pepper to taste.

Step 5

Put carrot puree on a plate, top with sprat, fried potatoes, onion, lettuce, aioli sauce. Sprinkle everything on top with beet dust.