10 g cod loins
1.5 kg beetroot, peeled and diced
3 red onions, finely chopped
2 mangoes, peeled, stoned and diced
1 bunch of chervil
100 g freshly-grated ginger
50 g freshly grated horseradish
4 teaspoons cumin
5 cloves of garlic, finely grated or crushed
1 l of red wine
100 ml olive oil
Sauté the beetroot and red onion in olive oil for 5-6 minutes.
Then add just enough water to cover and boil/steam the beetroot in a covered pan until tender for about 45 minutes.
Add the red wine, ginger, horseradish, cumin and garlic.
Boil the red wine so that it intensifies the flavour. The more red wine is added to the boil, the stronger the taste. Despite the acidity in the wine, the beetroot cannot be overcooked, so cook for as long as you like. The taste will only improve.
The thawed cod loins are seasoned with salt and pepper.
Tightly roll each steak loin in cling film and tie the ends with string of strips of film. Steam the rolls, or prepare in a hot water bath for 20 minutes at 48°C and then place in ice-cold water.
Gently mix the hot beetroot salsa with the mango and chervil. Season with salt and pepper to taste.
Remove the film from the rolls and cut off the ends.
Warm the rolls in the oven at 50°C for about 4 minutes and serve immediately with the hot beetroot salsa.