To make the beetroot salad, cook 150g yellow beetroot in their skins in boiling salted water until you can pierce them easily with a knife. This should take about 40 minutesRefresh in ice water, peel, then cut into a 2cm dice and put into a salad bowl
Mix the beetroots with 1/2 tbsp cider vinegar, 1/2 tablespoon of rapeseed oil and 6 sliced radishes. Fold in 1 tbsp yoghurt, 1,5 tbsp mayonnaise and 5g parsley, 2,5g fresh mint and 2,5g chives and season with salt and pepper
Rinse whiting filets, ca 100g pp, under cold water and dry on paper towels. Season on both sides
Heat 1 tablespoon of rapeseed oil in a large frying pan, and fry the fish for 2-3 minutes on one side. Flip it over and cook for 30 seconds on the other side
Place a mound of salad in the middle of a plate and position the fish on top
Finish by scattering over some fresh watercress and a drizzle of rapeseed oil
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