FishVegetablesGluten-freeMainsHerbsBeetrootSpecials

Sole Fillet with Beetroot Strings

1 Mins read

Sole Fillet with Beetroot Strings

Pane-Bistecca
I found some wonderfully fresh fish and to spice up the menu a little, I played with beet. Firstly, they provide a wonderfully colorful accent and secondly, they also add a delicious “crunch”! So, we had Sole fillet with beetroot strings. 

When deep-fried, they no longer taste very much like beetroot, so this decoration is no problem even for beetroot haters. Tomorrow I’ll use the remaining beetroot to decorate a salad! I think it will look great!
Prep time
10 min
Cooking time
10 min
Portions
2
Total time
20 min

Ingredients

  • 1 large Sole Fillet

  • Salt and Pepper

  • Dill

  • 1 large Beet, uncooked and peeled

  • Oil

Instructions

1

Step 1

Grate the beetroot into very fine strings.
2

Step 2

Season the fish on both sides and fry in a little oil on both sides. Place on a plate.
3

Step 3

In the meantime, fry the grated beetroot threads in hot oil, they need about 5 minutes to become really crispy. Then drain briefly on kitchen paper. Place the threads on top of the fish and serve hot.

Notes

You can also prepare the threads and serve cold on salad.
Serve on chicken.
Decorate cauliflower with it.
Sprinkle with a little salt for more crunch.
Sole Filet mit frittierten Randenfäden
Sole Filet mit frittierten Randenfäden
Sole Filet mit frittierten Randenfäden
Sole Filet mit frittierten Randenfäden
Sole Filet mit frittierten Randenfäden
Sole Filet mit frittierten Randenfäden
Sole Filet mit frittierten Randenfäden
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