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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.braunhousehold.com.
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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