Best Advice to Producing Tasty Pollack, beetroot & potato tray bake with lemony crème fraîche
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To prepare an extraordinary Pollack, beetroot & potato tray bake with lemony crème fraîche, below are the components required:
- Take 4 small of potatoes.
- Use 1 tbsp of olive oil.
- Use 2 tsp of fennel seeds, lightly crushed.
- Use 4 of beetroot, peeled and cut into wedges.
- Prepare 4 of pollack fillets.
- Prepare 1/2 of lemon zest.
- Use 4 tbsp of crème fraîche.
- Provide 1 small of handful basil, roughly chopped.
After preparing the ingridients, next you are good to prepare your tasty Pollack, beetroot & potato tray bake with lemony crème fraîche by following the guidances on this section:
- Heat oven to 200C/180C fan/gas 6. Put the potatoes in a large baking tray and toss with the olive oil and fennel seeds. Season, arrange in a single layer, then bake for 20 mins until softened and starting to crisp..
- Turn the potatoes over and add the beetroot, season and return to the oven for 15 mins. Place the fish in the centre, season well and rub over a little oil from the tray. Return to the oven for 10 mins more..
- Meanwhile, sprinkle the lemon zest over the crème fraîche with a good grind of black pepper. To serve, scatter the fish with basil and dollop with some of the lemony crème fraîche..
Beetroot chutney recipe for rice, dosa, pongal, paratha or phulka. Learn to make andhra style To make this beetroot chutney, I have sauteed chopped beets lightly in a pan to make them slightly. Beetroot pulao is an easy, nutritious one pot meal. Makes a perfect lunch box recipe. This beetroot pulao is suggested by a reader (Aby Senthil) when I posted Chana pulao.
Recipe : Pollack, beetroot & potato tray bake with lemony crème fraîche
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step by step to make Pollack, beetroot & potato tray bake with lemony crème fraîche
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