INGREDIENTS

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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