Beetroot carpaccio with john dory fish fillet recipe

Beetroot Carpaccio with John Dory Fish Fillet recipe

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Recipe intro

This recipe for Beetroot Carpaccio with John Dory Fish Fillet combines the earthy sweetness of roasted beets with delicate and flaky fish fillets. The vibrant colors and flavors make it a visually stunning and delicious dish. The beets are thinly sliced and marinated in a tangy vinaigrette, while the fish is lightly seasoned and pan-seared to perfection. This elegant and healthy recipe is perfect for a light lunch or dinner.

Keywords: beetroot carpaccio, john dory fish fillet, roasted beets, tangy vinaigrette, healthy recipe.

Beetroot carpaccio with john dory fish fillet recipe details

Beetroot carpaccio with john dory fish fillet recipe, recipe Rating: 4.8
Number of votes:126 

Ingredients

2	John Dory fillets
400 g	ready cooked beetroot
100 g	Romain lettuce leaves
1	lemon, skin and juice
2 tbsp	olive oil
1	spring onion
some	olive oil
some	balsamic vinegar
½	lemon, the juice
	salt and pepper
4 tsp	ricotta or soft goat cheese for decoration

Instructions

Marinate the fish with a mixture of the lemon juice, grated lemon peel and the 2 tablespoons of olive oil. Leave for approximately 1 hour.

Meanwhile wash and cut the Romain lettuce and spread on two plates. Now slice the beetroot thinly and spread on the lettuce leaves. Mix some olive oil with balsamic vinegar and lemon juice of half a lemon, season and pour over the salad. Chop the spring onion and sprinkle over the salad.

Now fry the fish with the marinade well, then put on top of the salad, pour the cooked marinade over it and decorate with some ricotta or goat cheese.


Preparation time:
ca. 10 min
Cooking / Baking Time:
ca. 6 min
Grade of difficulty:
easy
Calories per portion:
n/a