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Categories:
beetroot lemon juice sugar thyme pear apples fennel trout Creme Fraiche vegetable stock Roquefort cheese
Viewed: 33 - Published at: 10 years agoIngredients
- 800 g beetroot, peeled and cut into spaghetti-like strips with a spiral cutter
- 6 tbsp lemon juice
- 3 tbsp sugar
- 4-5 stems thyme, finely chopped
- 1 None pear, cut into wedges
- 2 None apples, cut into wedges
- 1 bulb fennel, sliced into thin strips
- 400 g trout fillets, chopped coarsely
- 1 tsp mustard seeds, crushed
- 150 g creme fraiche
- 100 ml vegetable stock
- 100 g Roquefort cheese, crumbled
Method
- Mix the beet strips with 2 tbsp of lemon juice and 2 tsp of sugar in a pan. Simmer in a little water for 10 minutes. In a bowl, drizzle the apples and pear with 2 tbsp lemon juice.
- To make the dressing, mix the remaining lemon juice with the crushed mustard seeds, sour cream, stock, 2 tbsp chopped thyme and 1 tsp sugar in a bowl and season to taste.
- Mix the beets with the fennel, smoked trout, apple and pear wedges and cheese on a plate. Serve drizzled with salad dressing and garnished with thyme.
