Rooms on Regent's Park - 37 Sussex Place

Introducing

Rooms on Regent's Park

The perfect venue for conferences, meetings, events and private dining...

SALT ROASTED BEETROOT CARPACCIO, SMOKED SALMON, CANDIED WALNUTS AND GOATS CURD

Method

Heat the oven to 220 degrees. Lay  ¼ -inch layer of rock salt on the bottom of a tray. Lay the beetroot onto salt. Cover beets with remaining salt and bake until folk tender about 1 ½ hour. Let them cool, when cold slice thinly and lay onto round plate covering the bottom of plate.

Blanch walnuts in for 1 minute. Let them cool.

In a pot add 100 grams of sugar, 50 ml water and 30 gram glucose.  Cook until it reaches 137 degrees. Dunk each walnut into the sugar and place on a tray to cool and set the syrup.

Spoon 3 teaspoons of goat’s cheese onto beetroot evenly dividing. Place 3 pieces of walnuts on each plate.

Carefully place 2 x 40 grams of smoked salmon onto beetroot plate.

Garnish with micro watercress, purple basil,  lemon oil and serve.

Get in touch Tel: +44(0)20 7772 6299 Email: sales@rorp.co.uk