in Recipes

Salmon with beetroot

updated

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Ingredients for 3 servings:

  • 3 wild salmon fillets
  • 2 beetroots
  • 1 cup of crème fraîche, approx. 150 g
  • 4 tbsp milk
  • 2 tbsp dill
  • some olive oil
  • e.g. salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

Grate the beetroot. Whisk the crème fraîche with the milk until smooth and season with salt and pepper. Mix with the beetroot. Mix the dill with a little olive oil and, if desired, a little honey. Now place half of the beetroot mixture in a baking dish. Place the fish on top and spread with dill. Spread the remaining beetroot over the fish. Bake in a preheated oven at 180°C for about 45 minutes. Serve with rice and a fresh salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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