Ingredients
(4 servings)
- 1 bag of beet puree Épurée
- 4 fish fillets of the day (salmon, walleye... Your choice)
- Olive oil
- Butter
- ½ bouquet de kale
- 2 shallots
- 1 pint of colored Nantes carrots
- Roasted pine nuts
- ½ bunch of parsley
- 3 radishes (cut thinly with a mandolin or knife)
- Supreme of an orange
- Salt and pepper
Preparation
- Preheat oven to 425°F.
- Cut the carrots in half and season with olive oil. (You can add thyme or rosemary with honey) and put in the oven. Stir occasionally and cook Al dente.
- Peel the parsley leaves and mix with the radish and orange segments.
- Heat a skillet over medium high heat, add the olive oil. Meanwhile, season the fish fillets. Add one teaspoon of olive oil per fish fillet. Place the fish in the pan skin side down.
- Colour well on the skin side, then turn it over gently with a spatula.
- Once well browned on both sides, place on a baking sheet.
- Heat the delicious beet puree Épurée (Hint: serve the puree warm)
- Put the fish in the oven (you can add a knob of butter on each fillet before putting in the oven)
- Sauté the kale with the shallots and add the carrots.
- Add olive oil, pine nuts and season the salad with parsley.
- Assemble the plate once the fish is hot and enjoy ?
