INGREDIENTS

INSTRUCTIONS

1 Thinly slice a quarter of the celeriac on a mandolin and chop the
remainder.
2 Cut the fillets off the trout - using a sharp knife, make an incision
behind the head and keeping the knife flat and as close to the bones as
possible, cut off the fillet, working from the head down to the tail.
Repeat to remove the fillet from the other side.
3 For the Soup: Heat 55g/2oz butter in a large pan. Add half the onion and
1 clove sliced garlic and soften gently for a few minutes. Add the chopped
broccoli and cook for another 3-4 minutes.
4 Pour in 600ml/1 pint boiling water and simmer for about eight minutes, or
until the broccoli is tender. Then pour the soup into a food processor and
process until smooth.
5 Return the soup to the pan, season and bring back to a simmer. Remove the
skin from one trout fillet and shred the flesh, add to the soup and poach
for about 2-3 minutes, or until the fish is cooked through.
6 For the Celeriac Puree: Heat the milk in a pan and bring to the boil. Add
the chopped celeriac and simmer for 10 about minutes until tender.
7 Drain the celeriac and process in a food processor with 25g/1oz butter
until smooth. Season.
8 Fill a deep pan one third full with oil and heat. Add the sliced celeriac
and deep fry until golden brown. Drain on paper and season. Reserve 2 tbsp
capers and dry the remainder on paper.
9 Add the dried capers to the oil and deep fry until browned and crisp.
Then drain on kitchen paper. Heat 2 tbsp olive oil in a frying pan. Add the
remaining trout fillet skin-side down and cook for 2-3 minutes on each
side, or until cooked through.
10 For the Salsa Verde: Put the roughly chopped herbs on a chopping board,
add the reserved capers and garlic and chop all the ingredients together
until they are finely chopped. Put the mix in a bowl, add the olive oil and
season.
11 For the Herb Salad: Pull the leaves off the bunch of coriander, basil
and mint and place in a bowl. Add the rest of the sliced onion and chopped
chilli, season and mix together.
12 Serve the soup in a bowl and scatter the deep fried capers across the
surface. Spoon the celeriac puree onto a plate and add the fried trout. Sit
the celeriac crisps on top and spoon the salsa verde around the edge of the
plate. Serve the herb salad in a bowl.
Converted by MC_Buster.
Per serving: 931 Calories (kcal); 77g Total Fat; (73% calories from fat);
25g Protein; 38g Carbohydrate; 139mg Cholesterol; 2572mg Sodium Food
Exchanges: 0 Grain(Starch); 1 Lean Meat; 6 Vegetable; 0 Fruit; 14 1/2 Fat;
1 1/2 Other Carbohydrates
Recipe by: Ready Steady Cook
Converted by MM_Buster v2.0n.

A Message from our Provider:

“Thankfulness to God is a recognition that God in His goodness and faithfulness has provided for us and cared for us, both physically and spiritually. It is a recognition that we are totally dependent upon Him; that all that we are and have comes from God. #Jerry Bridges”