Braize with salted beets and baby vegetables

by Eric Bausson,
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For 2 people

  • 300g clean braize (boneless)
  • 1 beet (150g)
  • 1kg sea salt
  • 30g crushed black pepper
  • 100g flour
  • 2 egg whites
  • A selection of vegetables


Mix the salt together with the flour, the pepper and the egg white.

Cover the base of an ovenproof dish with the salt mixture. Place the beet on top of the mixture and cover it with the rest of the salt.

Cook the beet in the oven at 200ºC for 2 hours. Boil the vegetables in water with salt until al dente and set aside.

Set up and presentation:

Remove the beet from the dish and take off the crust.

Peel the beet and cut in half. Cut 1 half into small pieces and process the other half in a blender to make a sauce.

Grill the fish skin-side down and finish it off in the oven.

Grill the vegetables until they have a nice golden colour.

Place the pieces of beet on a plate, place the fish on top and add the baby vegetables. Decorate with the beet sauce.

Other white fish can also be used.

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