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Bring the sherry vinegar, salt, sugar and water with the shallots to the boil and leave to cool. Peel the beetroots and slice. Cut them out for a more attractive appearance. Season the beetroot slices with olive oil, sherry vinegar, salt and pepper and arrange neatly.
Mix the skimmed quark with the lemon zest and place with a piping bag on the beetroots. Garnish with dill, pickled shallots and Osetra Imperial caviar, and optionally with buckwheat granola.
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Oliver Oberlin Experience the city’s most exclusive culinary offer – in your private setting. Oliver Chocht provides bespoke private catering and chef’s table for you and your guests. |
Ingredients
Directions
Bring the sherry vinegar, salt, sugar and water with the shallots to the boil and leave to cool. Peel the beetroots and slice. Cut them out for a more attractive appearance. Season the beetroot slices with olive oil, sherry vinegar, salt and pepper and arrange neatly.
Mix the skimmed quark with the lemon zest and place with a piping bag on the beetroots. Garnish with dill, pickled shallots and Osetra Imperial caviar, and optionally with buckwheat granola.
|
Oliver Oberlin Experience the city’s most exclusive culinary offer – in your private setting. Oliver Chocht provides bespoke private catering and chef’s table for you and your guests. |