• 2 blue grenadier fillets
  • 2 large beetroots
  • 12 carrots
  • approx. 4 tablespoons olive oil
  • 1 tablespoon butter
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon dried thyme
  • salt and pepper


Wrap the beetroots in aluminum foil and roast them for approximately an hour in 200oC until they are soft. When ready, cut the beetroots into thin slices (preferably on a mandolin grater). Sprinkle with a tablespoon of olive oil and vinegar, and season with salt. Peel the carrots, halving each one lengthwise.

Sprinkle them with olive oil and vinegar, and spice with salt, pepper and thyme. Place them in a roasting tray and roast in 200oC until they are slightly browned. Season the fish with salt and pepper. Then fry until golden on butter and a tablespoon of olive oil. Place the beetroots on a plate, covered with carrots and topped with portions of fish. Sprinkle everything with olive and decorate with fresh thyme.