Yield: 2 servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Olive oil |
| 2 tablespoons | Demerara sugar |
| 25 grams | Unsalted butter; (1oz) |
| 2 \N | Salmon fillets; (weighing |
| \N \N | ; approximately 150g |
| \N \N | ; (5oz) each), thinly |
| \N \N | ; cut into escalopes |
| 2 tablespoons | Dill; without stalks |
| 1 \N | Lemon |
| 40 grams | Low fat fromage frais; (1 1/2oz) |
| \N \N | Freshly ground black pepper |
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.
Converted by MC_Buster.
NOTES : A perfect balance of beetroot, dill and fromage frais topped with panfried salmon, a marriage made in heaven! Converted by MM_Buster v2.0l.