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

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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