Pink Verrines
Appetizers • European
Description
Pink Verrines
Ingredients
- Couscous 0.1 cup
- Chopped Green Onions 2 teaspoons
- Meyer Lemon Juice 1 tablespoon
- Olive Oil 1 tablespoon
- Salt to taste
- Ground Black Pepper to taste
- Beetroot 5 oz
- Lightly Salted Red Fish 5 oz
- 33% Cream 0.7 cup
- Garlic 2 cloves
- Creamy Horseradish ½ teaspoon
Step-by-Step Guide
Step 1
Pour 1/4 cup of hot water over the couscous and let it sit for 5 minutes.
Step 2
Allow it to cool completely.
Step 3
Grate 50 g of beetroot on a fine grater and add it to the couscous along with the crushed half of a small garlic clove, 1 teaspoon of onion, and parsley.
Step 4
Mix olive oil and lemon juice.
Step 5
Dress the couscous with the resulting sauce.
Step 6
Mix well.
Step 7
Add salt and pepper to taste.
Step 8
Finely chop the fish.
Step 9
Add horseradish and the remaining onion.
Step 10
Mix thoroughly.
Step 11
Puree the remaining beetroot with 1 small garlic clove.
Step 12
Add salt and pepper to taste.
Step 13
Whip the cream into a stiff foam and gently fold in the beetroot puree.
Step 14
Now that everything is ready, you can assemble the verrines: place a layer of couscous at the bottom of the glass, followed by a layer of fish.
Step 15
Transfer the beet mousse to a piping bag and top each verrine with a beautiful rose.
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