Title: Escalopes of Salmon with Roasted Beetroot
Categories: Sainsbury's, Sainsbury14
Yield: 2 servings

2 tb Olive oil
2 tb Demerara sugar
25 g Unsalted butter; (1oz)
2 Salmon fillets; (weighing
; approximately 150g
; (5oz) each), thinly
; cut into escalopes
2 tb Dill; without stalks
1 Lemon
40 g Low fat fromage frais; (1
-1/2oz)
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.