Spotted Sea Trout with Beetroot Espuma

Ingredients

• 5 g sugar
• 4 tbsp apple cider vinegar
• 1 l beetroot juice
• 300 ml grape juice
• 2 sheets gelatin
• 80 ml heavy cream
• Salt
• ground pepper
• 24 smoked canned fish fillets (Kieler sprats)

Instructions

1. 1.

   Sprinkle the sugar into a hot pot and lightly caramelize it. Deglaze with the vinegar. Pour in the beetroot juice and grape juice, then simmer until only 250 ml of liquid remains, stirring occasionally.

2. 2.

   While that cooks, soak the gelatin sheets in cold water. Squeeze out excess water and dissolve them in the still-warm liquid. Stir in the cream and season with salt and pepper. Transfer to a 500‑ml espuma siphon, shake well, and refrigerate for at least three hours.

3. 3.

   Distribute the sprats into small glasses and spoon some of the beetroot espuma over each one.