Beetroot and Sea Bass Salad
4 servings
20 minutes
Beetroot and sea bass salad is a delicate combination of earthy and sweet beet tones with the refined freshness of sea bass. This dish reflects the gastronomic traditions of Russian cuisine, where beetroot is an important element. Historically, this root vegetable was valued for its health benefits and rich flavor. The lightness of sea bass marinated in lime juice with cilantro and pepper adds sophistication, while finely sliced radish and red onion add piquancy. Natural yogurt softens the taste and gives a velvety texture. Drizzling with olive oil completes the composition, highlighting the freshness of the ingredients. This salad is perfect as a standalone dish or appetizer; it refreshes and delights with its harmony of flavors.
1
Chop the fish very finely (but not into a paste), drizzle with lime juice, sprinkle with chopped cilantro, season with salt and freshly ground pepper. Let it marinate.
- Sea bass fillet: 500 g
- Lime: 1 piece
- Coriander leaves: 1 bunch
2
Finely shred the beetroot into strips and chop the radish even smaller. Drizzle with olive oil and season to taste.
- Beet: 3 pieces
- Radish: 1 bunch
- Olive oil: 5 tablespoon
3
Place yogurt on a plate, add beet and radish on top, then the fish. Drizzle with olive oil.
- Natural yoghurt: 125 g
- Beet: 3 pieces
- Radish: 1 bunch
- Sea bass fillet: 500 g
- Olive oil: 5 tablespoon