Pan Seared Lake Michigan White Fish and Roasted Michigan Beets, Apples and Gorgonzola Napoleon drizzled with Grilled Tomato Lemon Vinaigrette
(Table Restuarant)


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Ingredients

1 tbs Olive oil
1 tbs Butter
1 White fish fillet
1 Large red beet
1 tsp Olive oil
1 Small green apple (thin slices)
1 cup Crumbled gorgonzola cheese
2 Vine ripe tomatoes (skinned and seeded)
2 Lemon (Juice only)
1 tbs Apple cider vinegar
1 cup Olive oil

Instructions

Toss Red Beet with olive oil. Place Beet in a closed hotel pan covered with foil. Cook in a 350 degree oven until fork tender. Cool and set aside to peeled off skin. When cooled down, slice into four pieces and set aside. Assemble layers of beets, apple and gorgonzola cheese and set on a buttered pan, ready to be placed in the oven for about 7-10 minutes. Take Grilled tomatoes that has been skinned & seeded and take it to a blender. Add Tomatoes, lemon juice, vinegar, Olive Oil and puree for about 15 seconds. Season to taste. In a non stick pan sear white fish flesh side down and cook to golden color. Flip white fish and put in a 350degree oven for about 5-7 minutes. Take Beet Napoleon, white fish, Vinaigrette and plate.
 
 
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