Name: Escalopes of Salmon with Roasted Beetroot
Ingredients: 2 tb Olive oil; 2 tb Demerara sugar; 25 g Unsalted butter; (1oz); 2 Salmon fillets; (weighing; ; approximately 150g; ; (5oz) each), thinly; ; cut into escalopes; 2 tb Dill; without stalks; 1 Lemon; 40 g Low fat fromage frais; (1 1/2oz); Freshly ground black pepper

The great, and glorious end for which God decreed the after-being of sin, is His own glory: and the ends subordinate thereunto are not a few. Particularly, God decreed the futurition of sin: 1. That He might have occasion of glorifying His infinite wisdom, love, and grace in the redemption and salvation of a company of lost sinners through the death and sufferings of His own dear Son. 2. That His patience and long suffering in bearing with and forbearing sinners, might be magnified, admired, and adored. 3. That He might be honoured and glorified by the faith and repentance of His people, and their walking humbly with Him. 4. That His justice might be illustriously displayed and glorified in the eternal damnation of reprobate sinners for their own sins and abominations, sin being the cause of their damnation, though not of their reprobation.

Thomas Boston

CATEGORY	CUISINE	TAG	YIELD
		Sainsbury’s, Sainsbury14	2	servings

INGREDIENTS

2	tb	Olive oil
2	tb	Demerara sugar
25	g	Unsalted butter; (1oz)
2		Salmon fillets; (weighing
		; approximately 150g
		; (5oz) each), thinly
		; cut into escalopes
2	tb	Dill; without stalks
1		Lemon
40	g	Low fat fromage frais; (1 1/2oz)
		Freshly ground black pepper

INSTRUCTIONS

Preheat the oven to 180 C, 350 F, Gas Mark 4.
Quarter the beetroot and place in a roasting tin with the olive oil and
sprinkle with the sugar. bake in the preheated oven for 20 minutes.
In a large frying pan, melt the unsalted butter over a low heat until
frothy (a teaspoon of olive oil can be added to the butter to prevent
burning). Quickly seal the escalopes for one minute each side, squeezing a
little lemon juice over as you cook them. Place on an oven tray and quickly
flash in the oven for a further 2 minutes (thicker escalopes may need
longer).
Remove the beetroot from the oven and tear the dill over the beetroot
mixing together.
To assemble; divide the beetroot mixture between 2 warm plates. Arrange the
escalopes of salmon around the beetroot, overlapping slighty. Pour the
remaining juices from the salmon roasting tray over the salmon.
Spoon a generous tablespoon of fromage frais onto the beetroot and finish
with freshly ground black pepper. Serve immediately.
Converted by MC_Buster.
NOTES : A perfect balance of beetroot, dill and fromage frais topped with
panfried salmon, a marriage made in heaven!
Converted by MM_Buster v2.0l.

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