300 g lumpfish roe
400 ml strong vegetable stock
1 bunch of baby spinach
½ teaspoon of grated nutmeg
4 gelatin leaves (or equivalent)
10 blood oranges
4 tablespoons sugar
300 ml skyr
1 tablespoon brown sugar
1 punnet of watercress
Salt and white pepper, fresh from the grinder
Blend the stock with spinach and nutmeg and strain through a cloth. Add gelatin leaves to the stock and stiffen in a gastronorm tray.
Press the blood oranges and lemons and strain out the juice. Dissolve the sugar in the juice and place in a small container to freeze.
Season the skyr with brown sugar, salt and pepper.
Scrape out the frozen citrus juice with a fork to make a granita.
Carefully remove the stiffened stock from the tray and arrange with the roe, skyr, granita and watercress stems.