Cream of beet
Instructions
Slice the onion and put to fry with a teaspoon of olive oil, add the white wine and let simmer for a few minutes.
Cut the beets into small cubes and add to the onion mixture, wet with 400 g of water and cook for 10 minutes.
Roll up the fillets of sole stopping services with a stick, Saute it quickly into pan, then sprinkle the pretzels.
Cut in thin strips salad.
The beet puree with its broth, add salt, and bring it to the table pepatela with fish and salad, completing the second teaspoon of oil.
Ingredients and dosing for 1 person
- 150 g of cooked beet
- 2 fillets of sole from 30 g
- 20 g of onion
- 20 g of white wine
- 10 g of iceberg salad
- 2 teaspoons of olive oil extra virgin
- Salt
- Pepper