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Liver pate in crisp carrot and green peas in the sauce of beets

Ingredients

Croquet from turkey pâté 45 gr.
Carrots chateau 40gr.
Green peas 5g.
Sauce 20g beet.
Powder blackcurrant 2g.
Popcorn, Funchoza
Mikrozelen, flowers
frying oil

Sauce to make a bar on a plate, put the sauce on all the components that decorate mikrozelenyu and flowers.

Croquet from turkey pate. Liver fry with onions, carrots, bring to taste, minced with butter. Breaded in flour, lezone, breadcrumbs.

Chateau Carrots. Carrots cut chateau, boiled with spices. Ready balls and drizzle with lemon oil.

Powder blackcurrant. Frozen black currant on a silicone mat dry at 80 ° C *. Grind in a coffee grinder.

The sauce of beets. Boil the beets in their skins, squeeze the juice. Bring to taste (salt, chilli, sugar, lemon). Thickened with guar gum.