By Joris Bijdendijk - Executive Chef RIJKS & WILS
Millefeuille of beetroot with Tomasu beurre blanc
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"Beetroot with Tomasu beurre blanc has been on our menu in a variety of forms for several years. Every time we devise a new variation, we think: This is the best one ever!"
Ingredients
Parsley oil
- 1 Bunch flat-leaf parsley
- 100 ml sunflower oil
Beetroot
- 2 Large beetroots
- 1 lt Beetroot juice
Tomasu beurre blanc
- 15 ml seru dashi
- 60 ml sushi vinegar
- 30 ml water
- 15 ml dry white wine
- 15 ml Tomasu Soy Sauce
- 30 ml unsweetened cream
- 100 g butter, in cubes
- Test
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Preparations
Preparation Parsley oil
Pick the leaves from a bunch of parsley. Mix the leaves together with the oil for 5 whole minutes in a food processor. The oil will heat up. Pour the oil into a cloth and let it drain.
Preparation beetroot
Cut the beetroots into thin slices, put them on top of each other and tie them with kitchen twine. Place the tied beetroot packets upright in a pan. Add the beetroot juice until the beetroots are half covered. Bring to a boil and let cook for half an hour. Turn the beetroots over and cook for another half hour. Reduce the heat to low and let the beetroot juice reduce to a syrup (while the beetroots are still in the pan).
Preperation Tomasu beurre blanc
Mix all liquid ingredients (except the butter) together and bring to a boil. Remove from the heat and stir in the cold butter in small cubes to form an emulsion.
Plating
Carefully remove the twine from the beetroot packets. Cut them in half to get four equal piles (two from each beetroot). Heat the beetroot stacks briefly in the oven and coat them with the beetroot syrup. Carefully place the beetroot stacks on four plates. Pour the green oil into the beurre blanc. Stir gently to create large pearls. Now pour the sauce next to the beetroot and... enjoy!