Pan fried wild sea bream with roasted beetroot & horseradish purée
Preheat the oven to 200°C.
Wrap each beetroot in aluminium foil. Place on a baking tray. Roast for 50-60 minutes or until tender. Cool for 10 minutes.
Remove the foil and peel the beetroots. Place one of the beetroots into the MQ 70 food processor with the rest of the ingredients and process until smooth. Season to taste.
For the fillets, heat a non-stick frying pan with a little olive oil. Season the sea bream fillets and gently fry them, skin side down, until golden brown and crisp.
Turn over and put the fish in an ovenproof dish and place it in the oven at 180ºC to finish cooking for 1 - 2 minutes.
Pan fried wild sea bream with roasted beetroot & horseradish purée
Preheat the oven to 200°C.
Wrap each beetroot in aluminium foil. Place on a baking tray. Roast for 50-60 minutes or until tender. Cool for 10 minutes.
Remove the foil and peel the beetroots. Place one of the beetroots into the MQ 70 food processor with the rest of the ingredients and process until smooth. Season to taste.
For the fillets, heat a non-stick frying pan with a little olive oil. Season the sea bream fillets and gently fry them, skin side down, until golden brown and crisp.
Turn over and put the fish in an ovenproof dish and place it in the oven at 180ºC to finish cooking for 1 - 2 minutes.
