Hey everyone, it’s John, welcome to my recipe site. Today, I will show you a way to make a special dish, fish cooked in beetroot & chutney. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Fish Cooked in Beetroot & Chutney is one of the most favored of current trending meals in the world. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Fish Cooked in Beetroot & Chutney is something which I have loved my whole life. They’re nice and they look fantastic.
Cured fish is simple to prepare at home, and adding beetroot to the mix gives it a beautiful red hue. In this recipe, Kuba Winkowski serves wafer-thin slices of beetroot-cured trout with fermented radish slices, dressed beetroot and sour cream, resulting in a stunning starter that is bound to earn you brownie points at the dinner table. While you do need to leave the radishes for a week and.
To get started with this recipe, we must prepare a few ingredients. You can have fish cooked in beetroot & chutney using 14 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Fish Cooked in Beetroot & Chutney:
- Take 1 fish fillet
- Make ready 1 boiled potato
- Take 1 beetroot
- Make ready 1 tablespoon red chilli powder
- Make ready 2 tablespoon lemon juice
- Prepare 4 garlic cloves
- Make ready 1 teaspoon roasted seasame seeds
- Get For chutney
- Take 1 green chilli
- Take 4 garlic cloves
- Take half cup coriander leaves
- Get 1/4 th cup mint leaves
- Take 1 teaspoon lemon juice
- Get salt
Beetroot with its juicy, red appearance is a versatile superfood that can be turned into anything. Bake it, boil it, shred or juice it - here are our favourite recipes. Beetroot is extremely versatile but its earthy sweetness pairs particularly well with smoked fish, goat's cheese, blue cheese, steak, duck and game such as pigeon, grouse and venison. Use beetroot in simple salads and soups or as a stunning side dish.
Instructions to make Fish Cooked in Beetroot & Chutney:
- To being with, first boil potato and keep aside. Simultaneously, take a small pot and boil beetroot pieces along with 4 garlic cloves. Grind this beetroot and cloves together and keep the beetroot water aside. Next, take all the chutney ingredients mentioned above, grind them together and make a fine paste of it
- Clean the fish fillet and soak it in the beetroot water for 15 mins Later, thoroughly rub salt, lemon juice and chilli powder on both sides of the fillet and leave aside for next 15 mins.
- Now, mash the boiled potato, add 1 tablespoon beetroot of paste, salt according to taste, and make a round shape out of it for the base, as shown in the pictures below. Grill this potato base until it turns golden brown
- Take the beetroot-garlic paste, add 1 teaspoon of lemon juice to add and some salt if required. Dip the fish fillet in this paste on both sides and place it on the plan and grill it until it softens and forms a nice moist golden texture. The fish is now ready
- For serving - take a plate, place the potato base first, apply green chutney on it. Place the fillet on top of it and sprinkle some roasted seasame seeds! Easy, colorful fish is ready to eat!
If they are starting to look dry or are scorching on the bottoms, dribble a tablespoon of water over the beets before re-wrapping. Beets are done when a fork or skewer slides easily to the center of the beet. Small beets will cook more quickly than large beets. For the pickled beetroot, wash and trim the stems of beetroot. Put in a pan with cold water to cover.
So that is going to wrap it up for this special food fish cooked in beetroot & chutney recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
