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Halibut with Red Pepper Sauce and Beetroot Crisps
- Serves
4
- Difficulty
Easy
By Keith Floyd
Published 1998
Virtually every day on this trip, I had beetroot with my breakfast. I love beetroot. So, for the officers and captain of the MV Polarlys, I prepared this fanciful creation. They were very polite about it.
Ingredients
225 g 8 oz 6 tablespoons
Method
Rinse and drain the pickled beetroot, and purée it in a blender or food processor with the crème fraîche and the juice from half a lemon. Season, transfer to a bowl and chill until later.
Pop the peppers, skin side uppermost, on to a grill rack. Grill until the skins begin to blacken and char. Turn off the grill, shut the grill compartment door and leave the peppers in the steamy atmosp
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