main · Cooking course

Serves 4

Ingredients

• Pork (here: beetroot, peeled, boiled, cooled) — 4 pcs
• Olive oil — 3 tbsp
• Orange zest — 70 g
• Balsamic vinegar — 2 tbsp
• Frisée lettuce — 20 g
• Balsamic glaze — to taste
• Greek yogurt — 200 g
• Lime zest — 5 g
• Vegetable oil — 30 g
• White pepper — to taste
• Salt — to taste

Guacamole

• Avocado — 3 pcs
• Onion — 1 pc
• Chili pepper — 1 pc
• Cilantro — 20 g
• Parsley — 20 g
• Garlic — 1 clove
• White pepper — to taste
• Olive oil — 20 g
• Lime juice — 20 ml
• Tomatoes — 2 pcs
• Mashed potatoes — 500 g

Instructions

1. Finely grate the cold boiled beetroot.
2. Add balsamic vinegar, a couple of pinches of salt, a pinch of pepper, and the orange zest. Stir.
3. Take the mashed potato out of the fridge.

Guacamole

1. Scoop the avocado flesh into a blender.
2. Slice the onion and add.
3. Add half the chili, cilantro, parsley, garlic, white pepper, vegetable oil.
4. Blend.

Potato and guacamole mousse

1. In a large bowl combine the mashed potato and the guacamole.
2. Squeeze in lime juice to stop the avocado oxidising.
3. Add the other half of the chili (finely chopped).
4. Concasse the tomatoes, dice, and add.
5. Stir everything.

Serving

1. Set a pastry ring on a flat plate.
2. Fill 2/3–3/4 of the ring’s height with the potato-guacamole mix.
3. Top with a thin layer of beetroot.
4. Lift the ring away.
5. Add a spoonful of yogurt on top and a light tuft of frisée over that.
6. Garnish the plate with strokes of balsamic glaze.

Serve.