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Red beet slices with smoked eel

A dish by Dell'arte

arrowIngredients for 4 persons:

Gel of beetroot

Yogurt curd

Vinaigrette of beetroot

arrowDo it yourself:

Cook the beets. Then peel and cut them into thin slices. Briefly boil the vinegar with sugar and the star anise. And let the beetroot infuse for a few hours. Fill the slices with smoked eel tartare and fold them up like a package.

Gel of beetroot
Cook the beetroot well and peel them. Put them together with the vinegar and the beet juice in a blender and mix. Season with salt and pepper and rub everything through a fine sieve.

Yogurt curd
Place the yogurt on a cloth and hang it until all the moisture is out. Season with lemon zest, pepper and salt.

Vinaigrette of beetroot
Mix beet juice and vinegar with xanthan until tied. Season with pepper and salt. Mix with olive and grape seed oil.

arrowAbout Dell'arte (Gastronomic restaurant):

Enjoying lunch or dinner in a homely atmosphere in a characteristic building from 1878, and during sunny weather, on the beautiful garden terrace. Dell’arte’s Chef Robbert chooses local products, seasonal vegetables and loves to serve fish.

Mariastraat 34
4506 Cadzand

View Here the horecagids-page of Dell'arte for more informations

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