@gronda.com: Find the recipe on Gronda 🙌 This creation by Chef Michela Mattioli transforms raw fish with a vibrant beetroot cure. Salt firms the texture by drawing out moisture, while sugar balances the cure and beetroot gives the fish its striking color. Paired with buttermilk, arugula oil, and fig sorbet, the result balances richness, freshness, and sweetness in one refined dish.

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Saturday 05 September 2026 17:07:11 GMT