CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
2 |
Servings |
INGREDIENTS
2 |
T |
Olive oil |
2 |
T |
Demerara sugar |
25 |
g |
Unsalted butter, 1oz |
2 |
|
Salmon fillets, weighing |
|
|
approximately 150g |
|
|
5oz each thinly |
|
|
cut into escalopes |
2 |
T |
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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