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Flatfish Fillets In Beetroot Beet Sauce

Microwaverina's picture
Ingredients
  Beetroot 1 , cooked (Beet)
  Single light cream 5 Fluid Ounce (2/3 Cup, 150 Milliliter)
  Salt To Taste
  White pepper To Taste
  Flatfish 24 Ounce, skinned (4 Fillets, 175 Gram / 6 Ounce Each)
  Butter 1 Teaspoon (Leveled) (Little Required)
  Onion spring tassels 1 (Scallion)
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.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Method: 
Blending
Ingredient: 
Beet

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