Fried Snapper with Beetroot
Fried Snapper with Beetroot

Ingredients

Method

  • 2 whole beetroots, cooked and peeled
  • Olive oil
  • 2 tbsp creamed horseradish
  • Salt and pepper
  • 1 tbsp butter
  • 2 x 300g red snapper fillet or similar, sliced thinly
  • Lemon, to serve
  • Blend the cooked beetroot in a food processor. Add a little olive oil and the creamed horseradish along with some seasoning, and blend for a few seconds more to combine.
  • Heat the olive oil and butter in a pan, and fry the fish slices for 2 mins on each side. Serve alongside the beetroot purée, and finish with a slice of lemon.
20 mins
2 serving
This recipe pairs perfectly with the Lafon & Chamboissier 'Racine' Rosé 2018 from Provence, France.

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