Bi-color Fish Recipe

Preparation

Season the fish fillets with salt & pepper. Steam cook them.

Green sauce: blend the spinach. Spice up with salt, pepper and nutmeg. Place in a pan, add the broth and dissolved cornstarch. Mix until it thickens.

Red sauce: blend the beets and follow the same steps in the green sauce.

Serve the fish fillets covered in both sauces and decorate with cauliflower.

Ingredients

Salt & pepper

4 fish fillets

Green Sauce

1 kg boiled spinach

Nutmeg

½ cup broth

1 tbspn cornstarch

Red Sauce

1 kg beets

½ cup broth

1 tbspn cornstarch

Cauliflower