Cod puffs with beetroot textures and aioli – Agios Nikolaos Crete

Ingredients

• 1 fresh cod fillet, skinned and boned, cut in small pieces
• 75g of corn flour
• 50g of flour 55%
• 5g of baking powder
• 150g of beer
• 10g of salt
• 5g of smoked paprika
• 1kg of red beetroots, peeled and cut into the desired shape
• 1kg of yellow beetroots, peeled and cut into the desired shape
• 20g of sea salt per kg of beetroots
• 100g of water per kg of beetroots
• 1kg of beetroots, cleaned (with their skin)
• Coarse salt
• Olive oil
• 200g of a liquid mix (1 part sugar / 1 part vinegar / 2 parts water)
• Salt
• 4 boiled eggs (4΄)
• 2 tsp. of Dijon mustard
• ½ tsp. of paprika
• 20g of lemon juice
• 1lt of sunflower oil
• 50g of garlic mash