Anchovies With Arugula With Beetroot Sauce

Preparation:

Preparation: Steam the whole anchovies after flavoring the water with basil, parsley, lemon zest, rosemary and a little rocket. Dip the remaining rocket in the batter of egg whites, starch and saffron. Blanch and cook the chopped beetroot in a pan with oil and garlic for another 10 minutes, add the mint and ginger and blend when cooked. Serve the anchovies and rocket fritters on the beetroot sauce.