Escalopes Of Salmon With Roasted Beetroot

[If a deceased infant] were sent to hell on no other account than that of original sin, there would be a good reason to the divine mind for the judgment, but the child’s mind would be a perfect blank as to the reason of its suffering. Under such circumstances, it would know suffering, but it would have no understanding of the reason for its suffering. It could not tell its neighbor – it could not tell itself – why it was so awfully smitten; and consequently the whole meaning and significance of its sufferings, being to it a conscious enigma, the very essence of penalty would be absent, and justice would be disappointed of its vindication. Such an infant could feel that it was in hell, but it could not explain, to its own conscience, why it was there (R.A. Webb).

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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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