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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
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