Vinaigrette with sprat and stuffed pike caviar from the brand chef of the karaoke & lounge of the Royal Arbat club Sergey Erofeev
Photo: WeheartitIngredients:Beetroot – 110 gCarrots – 50 gPotatoes – 50 gSweet cabbage – 70 gSprat (4 pcs.) – 40 gPike caviar – 20 gGreen onions – 5 gDill – 5 gCranberries – 5–10 gFor the ginger sauce (200 g):Olive oil – 120 gLemon juice – 30 gGinger – 50 gHoney – 20 gFor decoration:gherkins or rye bread toastsSalt and pepper – to tasteDirections:Grate the beetroot with salt and pepper and bake in foil in an oven preheated to 180 degrees for 40 minutes. During this time, you can start making the sauce. To do this, mix olive oil, lemon juice, grated ginger and honey, stir with a whisk and let it sit in a warm place for about 1 hour, then you can put the sauce in the refrigerator. Cut out "boats" about 3 cm long from carrots and potatoes and boil them in salted water for about 10-15 minutes, then rub the vegetables with a small amount of olive oil. Cool the beets, peel and cut into thin rings-slices in the form of carpaccio and tightly arrange in a circle on a plate greased with olive oil and sprinkled with salt and pepper, pour ginger sauce on top. Season the sweet cabbage soaked in apples with unrefined oil, add finely chopped green onions, dill, cranberries and mix, then use a ring mold to place on the beet carpaccio. Place the potato and carrot boats on top. Clean the sprats from the entrails, stuff them with pike caviar, tie them with leeks and place them on top of the vegetables. You can decorate the salad with small pieces of gherkins or toasts of rye bread.
