Press one beet to juice. Wrap the remaining beets with sea salt and caraway seeds in aluminum foil, place on a baking tray and cook in the oven at 180 degrees (about 3 to 4 hours). Remove the peel from the beets and cut them into nice 5 mm cubes. Finely grind one of the beets together with the horseradish, season vigorously with salt and freshly ground pepper. Make a salad dressing with vinegar, beet juice and oil, mix with the beet cubes and season well.
For the hash browns:
Roughly grate the peeled potatoes, season and toss briefly in a frying pan, form into rösti by means of rings and roast leisurely until crispy on both sides.
Lukewarm smoked wild char:
Place the smoked meat in a saucepan and heat. Lightly coat the skin side of the fish with clarified butter, place in a suitable steaming insert. Cover with a lid and cook for about 2 minutes, then season with sea salt and the juice of a lemon.
Arrange the smoked fish on a hash brown, top with the beet vinaigrette, add the beet puree and garnish with bitter lettuce.
Feed from Klaus Wagner: “Decanting Red Wine.”
Our tip: Use bacon with a subtle smoky note!