| 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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