Ultimate crème brûlée
With a rich, creamy vanilla custard and crunchy, caramelised topping, our crème brûlée makes the ultimate indulgent dessert. Follow our professional tips for mastering this classic French sweet
Panfried fish with fresh beetroot salsa
- Preparation and cooking time
- Cook: -
- Easy
- Serves 4
Skip to ingredients
- 4 small diced cooked beetroot
- 8 chopped spring onions
- 1 seeded and chopped red chilli
- 2 tbsp chopped fresh mint
- 2 tbsp lemon juice
- 5 tbsp olive oil
- 4 fillets of unskinned firm white fish
- a little plain flour
- 25g butter
Nutrition: per serving
- kcal0
- fat0g
- saturates0g
- carbs0g
- sugars0g
- fibre0g
- protein0g
- salt0glow
Method
step 1
Put the diced cooked beetroot into a bowl. Add the chopped spring onions, seeded and chopped red chilli, chopped fresh mint, lemon juice and olive oil. Season and stir well.
step 2
Dust the fillets of unskinned firm white fish with a little plain flour. Melt the butter in a large pan with the olive oil. Fry the fish fillets on each side for 3-4 minutes until just tender. Serve with the beetroot salsa.
