Flatfish Fillets In Beetroot Beet Sauce
|Beetroot||1 , cooked (Beet)|
|Single light cream||5 Fluid Ounce (2/3 Cup, 150 Milliliter)|
|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)|
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.