Beetroot tartare with eel
This beetroot tartare with eel is a perfect appetizer for gourmets! Its combination of sweet beets, smoky eel, and crisp apple makes it a real treat.
Preparation
Cut the beets into 1 cm cubes. Halve the apples, remove the core, and cut into 1 cm cubes.
Cut the eel into 8cm pieces. Mix the beets with the olive oil and 2/3 of the Verstegen WSB Za'atar. Coarsely chop the dill.
Spread ¼ of the beets over the round pastry cutter and press it down. Spread ¼ of the apple over this and press down. Repeat this three more times to create four towers.
Divide the eel over the towers and garnish with the remaining Verstegen WSB Za'atar and dill.
Variatietip
Liever geen vis? Vervang de paling dan door carpaccio.
Ingredients
- 400 g gekookte bieten
- 2 appels
- 200 g paling
- 1 el olijfolie
- 1 ½ el Verstegen WSB Za’atar
- 3 takjes dille
Supplies
- Round cookie cutter 10 Ø
