Flatfish Fillets In Beetroot Beet Sauce Recipe
Ingredients
| 1 beetroot (beet), cooked | ||
| Single cream | 2/3 Cup (16 tbs) | |
| Salt and white pepper | ||
| 4 flatfish fillets, about 175 g / 6 oz each, skinned | ||
| Butter | 1 Teaspoon (Leveled) | |
| Spring onion (scallion) tassels | ||
Directions
Peel and chop the beetroot (beet). Put it in a blender or food processor, with the cream and reduce to a smooth sauce. Season to taste with salt and pepper. Cook for 1-2 minutes on defrost to heat through. Keep warm.
Trim the fillets to an even size, lay in a buttered dish and dot with butter. Cover with vented cling film (plastic wrap) and cook for 3—4 minutes, turning once, until cooked through.
Spoon the sauce onto 4 heated plates, lay the fish on top and garnish with spring onion (scallion) tassels.
Trim the fillets to an even size, lay in a buttered dish and dot with butter. Cover with vented cling film (plastic wrap) and cook for 3—4 minutes, turning once, until cooked through.
Spoon the sauce onto 4 heated plates, lay the fish on top and garnish with spring onion (scallion) tassels.
Chef
