Ingredients beetroot-and-vodka-dip-and-crispy-soldiers Serves 4 portions Caviar 200g Soldier one: Puff pastry 350g Carrots 3 medium Egg 1 each Atsina Cress 1 punnet Salt 1 pinch Soldier two: Skin of the filet of cod Olive oil Sea salt Beetroot and vodka dip: Beetroot puree 100g Filet of fresh cod 2 medium fillet Fish stock 50ml Vodka 1 tbsp. Nasturtium (zorri cress) 1 punnet Grape seed oil 100ml Huckleberry (airelle) 10g Plain yoghurt 50g Vene cress ½ punnet Table salt White pepper
