准备

• 位置在烤箱的中心架,和头脑t the oven to 350°F. Using a mandoline, thinly slice two of the beets; set aside. In a large bowl, toss the remaining beets with 2 Tbs. of the olive oil, 1/2 tsp. salt, and 1/4 tsp. pepper. Put the beets on a large rimmed baking sheet, cover tightly with foil, and bake until tender when pierced with a knife, 30 to 40 minutes. Remove from the oven. When cool enough to handle, peel and halve three of the beets and quarter the remainder; set aside.
• Put the wine in a large, wide saucepan over medium-high heat and cook until almost evaporated, 10 to 12 minutes. Add the broth and remove from the heat. Put a large nonstick skillet over medium-high heat, and heat the pan for about 2 minutes. Season the fish with salt and pepper. Add the grapeseed oil to the skillet, swirl, and add the fish. Cook until the fish begins to brown on the bottom, about 2 minutes. Reduce the heat to medium, turn the fish over, and cook for another 2 minutes. Remove the fish from the pan and keep warm.
• 将肉汤混合物返回中火。加入煮熟的甜菜和柠檬皮，然后煮沸。煮至加热。加入柠檬汁和剩余6汤匙。橄榄油，搅拌均匀。加2汤匙。Chervil和1-1/2 TBS的。龙龙，并用盐和胡椒粉调味。
• 要食用，将甜菜和酱汁混合物分成四个浅碗中，然后将一条鱼放在每条碗的顶部。装饰
  切成薄片的甜菜。撒上细香葱和剩余的2汤匙。Chervil和1-1/2 TBS。龙蒿。如果您愿意的话，用Chervil Sprig装饰。