Wrap the fresh beetroot in aluminum foil and cook in the preheated oven for about 1 1/2 hours at 175 ° C. Then cut into thin slices (preferably with gloves). Also cut vacuum-packed beetroot into thin slices.
Wash the potatoes and cook them in salted water as jacket potatoes. Then drain, allow to evaporate briefly and peel. Just like the beetroot, thinly slice or slice it. Arrange the potatoes in a fan shape on plates alternately with the beetroot. Salt and pepper.
Fry the bacon cubes in the pan in butter until crispy and set aside.
Using a peeler, slice the parmesan shavings.
For the lime sauce, squeeze out the juice. Whip the cream until stiff. Wash and finely chop the parsley or chives. Bring the white wine, fish stock and lime juice to the boil in a saucepan and reduce a little over medium heat. Season with salt and pepper, then add chives or parsley and puree with a hand blender. Gradually fold in the cold butter and puree again. Fold in the whipped cream and keep warm on the switched off hotplate with the lid closed.
Wash the fish fillets and pat dry. Divide each fillet in half. Heat 100 g butter in a pan. Add the sprigs of rosemary and thyme and the crushed garlic. Fry the fish fillets on each side for approx. 4-6 minutes (depends on the type and weight of the fish) - but do not use too much heat. Season the fish fillets with salt and pepper.
Now drizzle the carpaccio with the lime sauce and serve the fish on top. Spread the bacon cubes on the fish, sprinkle the parmesan shavings on top as well. Garnish with herbs if you like and serve.
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