For 10 servings
10 red beetroots
350 g puff pastry
6 Savoy cabbage leaves
4 egg yolks
200 ml dashi
300 g mushrooms
20 g smoked garlic
60 g shallots
20 ml Debic Roast & Fry
500 ml Debic Culinaire Original
150 g Shimeji (beech) mushrooms
600 g mushrooms
100 g shallots, finely chopped
100 ml Debic Roast & Fry
200 ml Debic Culinaire Original
50 g hazelnuts
200 g Savoy cabbage leaves
Methode Beet Wellington
Roast the beetroots in aluminum foil at 200 °C for 1 hour until tender.
Peel the beetroots and allow to cool.
Remove the veins from the Savoy cabbage leaves and blanch briefly.
Allow to cool and pat dry.
For the duxelles, chop the mushrooms finely.
Sauté together with the shallots in Debic Roast & Fry.
Deglaze the mixture with Debic Culinaire Original cooking cream and boil down.
Season with salt.
Allow to cool.
Roll out the puff pastry to 5 millimeter thickness.
Cover the puff pastry with Savoy cabbage leaves and the duxelles.
Place the beetroots on top and cover with duxelles and Savoy cabbage.
Roll up and brush on egg yolk.
Bake the Wellington at 200 °C for 25 minutes.
Chop mushrooms fine for the sauce.
Sauté with the garlic and shallots in Debic Roast & Fry.
Deglaze with the dashi and Debic Culinaire Original.
Reduce to the desired thickness and pass through a fine sieve.
Cut the Wellington into equal slices and arrange on the plates.
Cut circles out of the remaining Savoy cabbage leaves using a round cutter and reheat.
Heat the Shimeji mushrooms in the sauce and arrange on the plate.
Garnish with hazelnuts and beet cress.