Grilled Fish, Beet Sauce & Roasted Camelina

Fish

2 fish fillets of your choice

1 lemon (zest only)

1 tbsp. (15 ml) of cornstarch (or flour)

salt and pepper, to taste

Sauce

4 beets, peeled and cut into pieces

1 head of garlic, halved

10 sprigs of fresh thyme

2 tbsp. (30 ml) of maple syrup

1 tbsp. (15 ml) of roasted camelina oil Signé caméline

1 tbsp. (15 ml) of sour cream

1 lemon (juice only)

1. In a pot of boiling water, put 1 tbsp. (15 ml) of salt, the head of garlic, the thyme and the beets. Cook for 15 minutes, or until the beets are tender. Drain the beet pieces.
2. In a blender, add the boiled beets and all the other ingredients for the sauce. Season with salt and pepper and purée until smooth (add 1 tbsp. (15 ml) of water if needed).
3. Put the fish ingredients on a plate. Season with salt and pepper and add a drizzle of oil. Mix well to coat.
4. In a skillet over medium heat sprayed with oil, place the fish fillets. Cook for 3 minutes on each side.
5. Serve the fish fillets with the beet sauce and steamed green vegetables.

Tip

This pink colored sauce is ideal when served with green vegetables. The appetizing color contrast will honor the delicious flavors found in the dish, thanks to the beets and roasted camelina oil.