Beetroot carpaccio with john dory fish fillet recipe

Beetroot Carpaccio with John Dory Fish Fillet recipe

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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