2 large beetroots, peeled and chopped
1 lemon, juice only
1 onion, chopped
1 large shallot, peeled and chopped
2 sweet potatoes, peeled and chopped
200g/7oz plain flour
20g/¾oz blanched almonds, chopped
salt and freshly ground black pepper
20g/¾oz blanched hazelnuts, chopped
pinch nutmeg
2 tbsp olive oil
1 tbsp olive oil
125ml/4fl oz fish stock
100g/3½oz unsalted butter
2 tbsp butter
1 tbsp butter
2 tbsp crème fraîche
12 fresh oysters, shucked and juice reserved
2 salmon fillets, skin removed and cut in half
125ml/4fl oz dry white wine