- Home
- Recipes
-
Categories
- Eggplant (76)
- Chocolate (117)
- Mushrooms (108)
- Strawberry (103)
- Drinks (97)
- Tomatoes (209)
- Cottage cheese (122)
- Second courses (460)
- Easter (93)
- Post (106)
- Recipes from the chef (99)
- Apples (147)
- Cheese (177)
- Chicken (132)
- Summer recipes (123)
- Puff pastry (72)
- Salmon (72)
- Pancakes (108)
- Pie (84)
- Cream (129)
- Cake (71)
- Bakery (302)
- Eggs (225)
- Lemon (102)
- Dinner (413)
- Pies (133)
- Vegetables (122)
- Ice cream (75)
- Recipes with milk (118)
- Salads (221)
- Cookies (75)
- Breakfast (192)
- Sandwich (104)
- Trick (90)
- Baking with egg (78)
- Collection of recipes (1053)
- There are common allergens (834)
- Just (844)
- Impressive recipe (638)
- Dinner with potatoes (99)
- Hot dishes for new year (281)
- Garlic season (284)
- Carrot season (193)
- Potato season (147)
- Recipe with video (158)
- Poultry dishes (76)
- In 30 minutes (257)
- Flour main courses (114)
- Green season (287)
- Does not contain common allergens (226)
- The island (213)
- Low calorie (153)
- Sweet pepper season (82)
- Tomato season (151)
- Snack (153)
- In 15 minutes (77)
- Breakfasts with eggs (74)
- Soups (93)
- First courses (94)
- Baking (113)
- Low calorie (90)
- Dinner (203)
- About
- Contact
Reef bass with beetroot mint jelly and tequila foam

How to cook Reef bass with beetroot mint jelly and tequila foam
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.
Reviews: 0
Have you already prepared this recipe? Tell what you think.