Yield: 2 servings
|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|
|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.