Salad Of Lobster, Fennel And Beetroot With Savoury Blackcurrants

Name: Salad Of Lobster, Fennel And Beetroot With Savoury Blackcurrants
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 121
Cuisine: Global
Ingredients: 24 baby beetroots (about 1kg total weight); 1 Tbsp caviar (optional); 2 Tbsps clarified butter; 50 milliliters double cream; 1 egg white; 2 Tbsps extra virgin olive oil; 12 baby fennel (700–800g total weight), trimmed and cut in half lengthways; 1 teaspoons fennel seeds, crushed; 400 grams fresh peas (shelled weight); 1 Tbsp chopped fresh tarragon; 2 large sprigs fresh tarragon, plus 1 Tbsp chopped fresh tarragon; 1 finely grated zest and juice of lime; 2 limes, segmented; 4 x 450g live lobsters; 80 grams fresh pea shoots, washed and drained; 150 grams large Maris Piper potato (150–180g); 1 Tbsp red wine vinegar; 121 servings sea salt and freshly cracked black pepper; 121 servings sunflower oil, for deep-frying; 120 grams skinless boneless fresh sea trout fillet; 100 grams (prepared weight) fresh blackcurrants, topped and tailed

Salad Of Lobster, Fennel And Beetroot With Savoury Blackcurrants is If you have baby fennel, egg white, double cream, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes.

Recommended wine: Chablis, Chardonnay

Chablis and Chardonnay are my top picks for Lobster. Chablis is perfect with lobster, but a chardonny from other regions is bound to hit the spot too. The Louis Jadot Chablis Montee de Tonnerre Premier Cru with a 5 out of 5 star rating seems like a good match. It costs about 52 dollars per bottle.