Escalopes of Salmon with Roasted Beetroot, Dill and Low Fat Fromage Frais
This interesting dish utilises that often forgotten vegetable the beetroot - The result? Delicious!
Recipe Information
| serves | SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|---|
| 2 | Fresh Salmon,Fillet | Main | Bake,Fry | 30 mins to 1 hour |
Ingredients
- 300g pack cooked beetroot
- 2 x 15ml spoons olive oil
- 2 x 15ml spoons demerara sugar
- 25g unsalted butter
- 2 salmon fillets (weighing approximately 150g each, thinly cut into escalopes
- 2 x 15ml spoons dill, without stalks
- 1 lemon
- 40g low fat fromage frais
- freshly ground black pepper
Method
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.
