While this dish may sound relatively straight forward it took many more attempts and trials than I care to go into here. The results of my harried day are described below.
In the process of infusing flavor we figured we could use the marinade to add a bit of color to the dish as well. We have some beautiful beets on hand and our horseradish consomme in the freezer. Though, the ingredient which sparked the union was some impeccable sturgeon. With these three elements we set to work on the dish.
I took some of the roasted beets and pureed them with the consomme. We then soaked the sturgeon in this marinade under vacuum for several hours. We took the remaining beets and marinated them in some Elixer. Once the marinade had stained the fish, we gently cooked it. In fact, we used some of the marinade in to cook the fish. The rest of the reserved horseradish-beet juice, the marinade, was reduced to make the sauce for the dish. Finally, a few leaves of borage completed the dish.
