Even if I wanted, I couldn't deny that this plate was inspired by René Redzepi. Once more I got back to my favourite combination: beetroot and goat's milk cream cheese. Finally, I managed to get some spring beets that are completly edible. The beet is both raw and cooked on the plate and even the cooked stalks of the leaves are used as part of the vinaigrette. The green fir honey goes well with both of the main ingerdients and some henbit deadnettle leaves completes the dish. Ah, and creamy goat's milk cream cheese is hiding behind the crispy coat and surpises you when you take the first bite.
80 g goat's milk cream cheese
a few herbs (e.g. rosemary, chervil, chives)
about 3 tablespoons flour
about 10 tablespoons breadcrumbs (may be mixed with oat flakes or ground almond)
oil for deep frying
4 small beets
1 stalk rhubarb
1 tablespoon green fir "honey" or acacia honey
1/2 teaspoon elderberry vinegar
3-5 tablespoons rapeseed oil
Combine goat's milk cream cheese with the finely chopped herbs, season with salt and pepper. Roll 8 balls and freeze them for an hour. Then coat with flour, egg and breadcrumbs and repeat the process. Deep fry frozen goat's milk cream cheese balls in oil on 180°C. Cook two of the beets and then peel both the raw and the cooked ones. Slice thinly with the help of a mandoline. Peel rhubarb and cut in small cubes together with the shallot. Mix these together with the rest of the ingredients for the vinaigrette. Season.