This appetizer with Beluga Vodka Gold Line combines fruity and floral themes in a refreshing dish.
Read more on the aromatic profile of Beluga Vodka Gold Line.
Preparations (4 persons)
Gooseberry & Elderflower
- 500 g Gooseberry
- 150 g Water
- Elderflower cordial
- 6 g Gelatine leaf , pre-soaked
Put the gooseberries in a pan with the water. Bring slowly to a boil. Cook for 5 minutes. Crush the berries. Pour through a muslin cloth and let it drain. Sweeten the juice to taste with some elderflower syrup. Weigh 2 dl of the juice. Bring a portion of the juice to a boil. Add the gelatin and let dissolve. Mixing among the remaining juice. Divide among 4 plates and allow to gel.
Seabass
- 1 European Seabass
- 0,5 Lime
Cut the sea bass fillets into long strips. Season with salt and pepper. Grate some fresh lime zest on the fish. Drizzle with olive oil. Divide the fish on the plates.
Yoghurt
- Yoghurt
- 0,5 Apple ‘Granny Smith’ , sliced
Season the yogurt with salt and pepper and spread some on the plates. Garnish with the apple and a few pieces of gooseberry.
