Pan-fried snapper with beetroot Recipe

Pan-fried snapper with beetroot Recipe

  • 2 whole beetroots, cooked and peeled
  • olive oil
  • 2 tbsp horseradish cream
  • sea salt and pepper, to taste
  • 1 tbsp butter
  • 2 x 300g/10½oz portions cleaned red snapper fillet, sliced thinly
  • lemon, to serve
  1. Place the cooked beetroot into a food processor and blend roughly.
  2. Add a little olive oil, the horseradish cream (or a little freshly grated horseradish), salt and pepper. Blend a further 20 seconds.3. Heat the olive oil and butter in a frying pan and add the snapper pieces once the butter is nut brown.
  3. Cook the fish for 2 minutes on each side and set aside to rest.
  4. To serve, stack the fish pieces on a plate and add freshly ground pepper. Place a heaped tbsp of beetroot purĂŠe to one side and finish with a slice of lemon.
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