CHEF’S corner

Brought to you by Michael Talty, Head Chef Athlone Springs Hotel

Serves: 4


3 small beetroot (cooked and diced )

4 spring onions (sliced )

2 tsp fresh mint (chopped )

Lime juice

4 fillets of cod

2 tbsp balsamic vinegar

2 tbsp castor sugar

1 handful of chopped coriander

30g butter

1 red chilli (deseeded and chopped )

3 tbsp olive oil

1 red pepper (deseeded and diced )

2 small red onions (finely diced )

2 cloves garlic (crushed )

1 tsp grated ginger


Put the diced cooked beetroot into a bowl, add the chopped spring onions, red onion, chilli, garlic, ginger, mint, red pepper, lime juice, and olive oil. Also add the sugar and balsamic vinegar, mix well to combine flavours. Place in the fridge for up to two hours.

Melt the butter in a large non-stick pan. Season fish with salt and pepper and cook for 4-5 minutes on each side until tender. Remove and place on plate, add beetroot salsa and drizzle with extra virgin olive oil.

Best with a fresh herb salad and some baby roasted potatoes.

To download Michael’s delicious recipes please go to the Athlone Springs Facebook page.


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