Pan fried sea bream with beetroot and horseradish purée Recipe | Braun SA
Pan fried sea bream with beetroot and horseradish purée: discover how easily and quickly you can prepare this tasty recipe invented by Marc Fosh, exclusively for Braun.
Ingredients
- 1 balsamic vinegar
- 1 fresh horseradish, grated
- 2 beetroot, medium
- 2 crème fraîche
- 4 as needed sea bream fillet, about 180 grams each
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