Horseradish salmon with a roasted beetroot sauce

Salmon meets Borscht in this interesting and very colourful combination of fish and beetroot. The flavours are delicate and go together remarkably well.

The colours are quite striking and will certainly be a talking point at the table.
Keep the vegetables simple. I served it with Pommes Anna and some steamed green beans.

HORSERADISH SALMON WITH A ROASTED BEETROOT SAUCE
Serves 4

INGREDIENTS:
2 medium beetroots, unpeeled, trimmed and washed
3 garlic cloves, unpeeled
1 tbsp fresh thyme, or ½ tsp dried
10 fl.oz (300ml) vegetable stock
2 ½ fl.oz (70ml) white wine
1 ½ tbsp balsamic vinegar
2 tbsp water
2 tbsp horseradish sauce
4 fillets of salmon, 175 g each (enough for 4 people)
2 tbsp crème fraîche or sour cream

METHOD:
Preheat oven to 220C/425F/GMk 7.
Place the beetroot and garlic in a small baking dish, cover and bake for about an hour, until they are tender. Set aside to cool.
Lower the oven temperature to 200C/400F/GMk6.
Arrange the salmon, skin side down, on a lightly greased baking tray. Sprinkle with a little salt and pepper, and spread with the horseradish sauce.
Bake until the salmon is opaque in centre, about 10-15 minutes.
Combine the stock, wine and thyme in a saucepan and simmer for 10 minutes until the liquid is reduced by half.
Peel the beetroot and garlic and place in a blender or food processor with the stock and the balsamic vinegar. Process until smooth, thinning with a little water if too thick.
Pour the beetroot sauce into a pan and bring to a simmer, stirring.
Remove from the heat and stir in the crème fraîche or sour cream.
Place a generous amount of the sauce in the centre of a warmed serving plate or plates and place the salmon on top. Serve immediately.

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