While this dish may sound relatively straightforward, 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 consommé in the freezer. The ingredient that 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 puréed them with the consommé. We then soaked the sturgeon in this marinade under vacuum for several hours. We took the remaining beets and marinated them in some elixir. Once the marinade had stained the fish, we gently cooked it. In fact, we used some of the marinade 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.
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