Sea Bass with Coconut Flavoured Beet Puree and Horseradish Foam

Well, the beet goes on! It is still not enough, and I am not tired of preparing meals using beets. Probably, even this week there is going to be something with beets on the menu. In the gorgeous Hungarian food blog, the Kísérleti Konyha, I haven see a recipe for root vegetable puree with coconut oil, and I was more than curious about it. If coconut, well, I decided to go for beets, afterall I have already preapred a couple of meals with this combination. After wondering for quite a long while if I should cook the beets in coconut milk or I should rather add it at the end, I decided to bake the beets in the oven and add the coconut milk together with the coconut oil when making the puree. The texture of the puree was just superb and made a fantastic trio together with the sea bass and the horseradish foam.

Ingredients:
1 shallot
1 tablespoon butter
50 ml white wine
200 ml fish stock
100 ml cream
70 g fresh horseradish
50 g butter
salt, pepper


Sautee chopped onion in butter, then add white wine, fish stock and cream. Stir in grated fresh horseradish and reduce the liquid to a third. Sieve, season and stir in the butter then mixt it up and serve immediately.