John Myers
Beetroot with Trout Fillet and Curd and Horseradish Dip
The perfect beetroot with trout fillet and curd and horseradish dip recipe with a picture and simple step-by-step instructions.
- 4 Beetroot approx. 600 g
- 1 arc Aluminum foil
- 1 pack Trout fillets / 2 pieces á 62.5 g
- 200 g Low-Fat quark 0.3%
- 2 tbsp Cream of horseradish
- 2 tbsp Chives frozen
- 1 tsp Liquid honey
- 3 big pinches Coarse sea salt from the mill
- 3 big pinches Colorful pepper from the mill
- 2 Stalk Parsley for garnish
- 4 big pinches Coarse sea salt from the mill
- Peel the beetroot, wrap in aluminum foil and cook in a preheated oven at 175 ° C for 60 minutes. Roughly cut into slices and bake for another 30 minutes in the foil in the oven. Lean quark (200 g) with creamy horseradish (2 tbsp), chives (2 tbsp), liquid honey (1 tsp), coarse sea salt from the mill (3 big pinches) and colorful pepper from the mill (3 big pinches) in one Mix the smooth dip. Serve beetroot with trout fillet and quark-horseradish dip, garnished with parsley and the beetroot seasoned with coarse sea salt from the mill (2 pinches each).
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