Flatfish Fillets In Beetroot Beet Sauce Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CourseMethod
Main Ingredient

Ingredients

 Beetroot1 , cooked (Beet)
 Single light cream5 Fluid Ounce (2/3 Cup, 150 Milliliter)
 Salt To Taste
 White pepper To Taste
 Flatfish24 Ounce, skinned (4 Fillets, 175 Gram / 6 Ounce Each)
 Butter1 Teaspoon (Leveled) (Little Required)
 Onion spring tassels1 (Scallion)

Nutrition Facts

Serving size: Complete recipe

Calories 1275 Calories from Fat 503

% Daily Value*

Total Fat 57 g87.8%

Saturated Fat 32.2 g161%

Trans Fat 0 g

Cholesterol 497.2 mg

Sodium 1345.5 mg56.1%

Total Carbohydrates 50 g16.5%

Dietary Fiber 13.3 g53.4%

Sugars 31.2 g

Protein 139 g278.2%

Vitamin A 41.9% Vitamin C 62.8%

Calcium 31.1% Iron 36.1%

*Based on a 2000 Calorie diet

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.
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