Sea bass fillet, roasted beetroot and grapefruit salad with a gin dressing

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

By Michel Roux Jr.
From Saturday Kitchen

Ingredients

  • 1 red beetroot, washed
  • 1 golden beetroot, washed
  • 2 garlic cloves, finely chopped
  • 1 pink grapefruit, zested and segmented.
  • 1 Chioggia (candy) beetroot, peeled and very thinly sliced
  • 1 courgette, thinly sliced lengthways
  • 25ml/1fl oz gin
  • 1 tsp juniper berries, roughly chopped
  • 3 tbsp olive oil
  • 1 tsp wholegrain mustard
  • 2 x 120g/4½oz sea bass fillets
  • sea salt and freshly ground black pepper
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