Beetroot Cream
Recipe first for 1 people based on Beet - cooking method pan.
Preparation:
Preparation: Slice the onion and brown it with a teaspoon of oil, then add the white wine and let it simmer for a few minutes. Cut the beetroot into cubes and add it to the sautéed onion, pour over 400 g of water and cook for 10 minutes. Roll up the sole fillets and secure them with a toothpick, brown them quickly in a non-stick pan, then salt them. Cut the salad into thin strips. Blend the beetroot with its broth, add salt and pepper and bring it to the table with the fish and salad, completing with the second teaspoon of oil.
Ingredients:
Ingredients: 150 G Cooked Beetroot - 2 Fillets Of Sole 30 G - 20 G Onion - 20 G White Wine - 10 G Iceberg Salad - 2 Teaspoons Extra-virgin Olive Oil - Salt - Pepper
Chi è l'autore
Vini consigliati dal sommelier professionista
