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!
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!
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.
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