• 160g of cleaned smoked trout (Mihovc fish farm)

• 12g of beets

• 2cl of white truffle oil

• salt

• Beets are cut “concasse” (into very small cubes) and seasoned with salt and oil

• 250g of parsley

• 300 ml of milk

• 100g of celery

• 100 ml of heavy cream

• 50g of butter

• salt

• Add the ingredients to a small pot and cook until parsley and celery are cooked. Pour into a blender.

• 80g of butter

• 3 eggs

• 40g of flour

• 35g of beet powder

• salt

• Wisk the eggs and add the sieved flour and powder. Melt the butter and pour it into the mixture. Season. Mix all the ingredients and pour them into a siphon. Use 2 cartridges and squeeze the mixture into pots, then bake in a microwave for 45 seconds.

• • 45g of water

• 45g of sugar

• 45g of red wine vinegar

• 350ml of Cabernet Sauvignona Bagueri

• 15g of balsamic vinegar

• 20ml of olive oil

• Use water and sugar to make light brown caramel and add wine vinegar. Reduce and add wine. Reduce again over low heat until the sauce thickens. Add balsamic vinegar and oil.

• 10g of cumin seeds

• 10g of fennel seeds

• 10g of oats

• 1 tablespoon of honey

• Mix all the ingredients and bake in an oven until brown. Let the mixture cool and grind it coarsely.

• Pea cress

• Cabernet Sauvignon Bagueri