Grilled fish with beetroot sauce and roasted camelina

Preparation: 25 minutes | Cooking time: 21 minutes | Servings: 2 servings

Ingredients:

Fish

2 fish fillets of your choice

1 lemon (zest only)

1 C. tbsp (15 ml) cornstarch (or flour)

Sauce

4 beets, peeled and cut into pieces

1 head of garlic, sliced ​​in half

10 sprigs of thyme

2 tbsp. tbsp (30 ml) maple syrup

1 C. tablespoon (15 ml) roasted camelina oil Signé Caméline

1 C. tbsp (15 ml) sour cream

1 lemon (juice only)

Preparation:

1. In a cauldron of boiling water, put 1 tbsp. tablespoons (15 ml) of salt, the head of garlic, the thyme and the beets. Cook for 15 minutes, or until the beet pieces are tender. Drain the beet pieces.

2. In a food processor, add the boiled beetroot pieces and all the other sauce ingredients. Season with salt and pepper and puree until smooth (add 1 tbsp (15 ml) water if needed).

3. On a plate, put all the fish ingredients. Season with salt and pepper and add a drizzle of oil. Toss well to coat.

4. In a frying pan over medium heat sprayed with oil, add the fish fillets. Cook for 3 minutes on each side.

5. Serve the fish fillets with the beetroot sauce and steamed green vegetables.

Tips:

This pink-colored sauce is ideal when served with green vegetables. The appetizing contrast of color will then honor the delicious flavors found in the dish, notably thanks to the beets and roasted camelina oil.

The recipe on video !