Instructions: Preheat the oven to 180 C, 350 F, Gas Mark 4.

Quarter the beetroot and place in a roasting tin with the olive oil and sprinkle with the sugar. bake in the preheated oven for 20 minutes.

In a large frying pan, melt the unsalted butter over a low heat until frothy (a teaspoon of olive oil can be added to the butter to prevent burning). Quickly seal the escalopes for one minute each side, squeezing a little lemon juice over as you cook them. Place on an oven tray and quickly flash in the oven for a further 2 minutes (thicker escalopes may need longer).

Remove the beetroot from the oven and tear the dill over the beetroot mixing together.

To assemble; divide the beetroot mixture between 2 warm plates. Arrange the escalopes of salmon around the beetroot, overlapping slighty. Pour the remaining juices from the salmon roasting tray over the salmon.

Spoon a generous tablespoon of fromage frais onto the beetroot and finish with freshly ground black pepper. Serve immediately.

NOTES : A perfect balance of beetroot, dill and fromage frais topped with panfried salmon, a marriage made in heaven!

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