20 Jalapesco Nuggets with pollock and red jalapenos
10 medium-sized beetroots
100 ml Skyr Icelandic yoghurt
100 ml sweet mustard
1 tbsp grated lemon zest
1 bunch of chervil
100 g Manchego cheese
3 ripe avocados
1 red chilli
Salt and pepper
Boil the beetroots in boiling water until tender, about 30 minutes. Rinse them in cold water and rub off the skin.
Half the avocados, remove the stones and skins and mash them with a fork or a whisk. Season with finely chopped chilli, salt and pepper and then place the dip in the fridge.
Blend together the skyr and mustard and season with salt and pepper. Pour the blend into a piping bag.
Bake the 20 nuggets for about 18 minutes at 185°C.
Split the beetroots lengthways and arrange them evenly across 10 plates together with the nuggets. Using the piping bag, apply the skyr mixture and sprinkle with grated manchego cheese, lemon zest, chopped chervil, salt and pepper.
Serve immediately together with the avocado dip.