- 1 bulb garlic
- 2 T olive oil, plus extra for rubbing
- Sea salt and freshly ground black pepper
- 8 medium beetroots, quartered
- 4 haddock fillets
- 1 cup milk
- 1 cup cream
Preheat the oven to 180°C.
Rub the bulb of garlic with a little olive oil and sprinkle with sea salt. Place on a baking tray and roast for 40 minutes, or until soft and fragrant.
Meanwhile, cook the beetroot in rapid boiling water until tender. Drain, then purée with the remaining olive oil and seasoning, to taste, until you have a coarse textured purée.
Transfer to a clean saucepan over a medium to low heat and slowly reheat. In a frying pan over a medium to low heat, place the haddock fillets and the milk and slowly fry for 5 minutes, or until the liquid is reduced.
Spoon the warm beetroot purée into 4 dishes and top each with a warm haddock fillet.
Squeeze out the soft, sweet pulp from the garlic and combine with the cream. Drizzle over the haddock and beetroot. Season to taste and serve warm.
Per serving: 2063.2 kJ, 28.8 g protein, 34.6 g fat, 13.8 g carbs