| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables, Seafood, Grains | Sami | Cook, Ready, Steady | 1 | Servings |
INGREDIENTS
| 1 | Sweet potato, peeled and | |
| chopped | ||
| 15 | g | Butter and 1 tsp |
| 150 | Double cream and 1 tbsp | |
| 1 | T | Freshly squeezed lemon juice |
| 6 | T | Balsamic vinegar |
| 3 | Shallots, peeled and finely | |
| chopped | ||
| 2 | T | Demerara sugar |
| 1 | t | + 3 tbsps mixed chopped |
| herbs – | ||
| Parsley, coriander mint | ||
| basil | ||
| Oregano | ||
| Vegetable oil for deep fat | ||
| frying | ||
| 1 | Wild rocket | |
| 1 | T | Red wine |
| 1 | Trout, skinned and | |
| filleted – reserve | ||
| fish bones for | ||
| stock | ||
| 2 | T | Grainy mustard |
| 110 | g | Bulgarian kashkaval cheese |
| or substitute sliced | ||
| with Gruyere or Parmesan | ||
| Salt and pepper |
INSTRUCTIONS
Bring a pan of salted water to the boil and cook the potatoes until softened, then drain. Mash with 15g/ 1/2oz butter, 1 tbsp double cream and lemon juice. Keep warm. 2 Reduce 2 tbsps balsamic vinegar in a small pan until syrupy. Add 1 tsp butter and stir in the shallots with the demerara sugar. Caramelise. Season with salt and pepper. Stir through 1 tsp mixed herbs. Keep to one side. 3 Third fill a medium pan with vegetable oil and deep fry the rocket until crispy. Drain on kitchen paper. Reduce 4 tbsps balsamic vinegar and red wine in a small saucepan to a syrup. Keep to one side. 4 Fill the pan of a steamer with water and add the fish bones. Add 1 tbsp mixed herbs and reduce. Pour 150ml/ 1/4 pint liquid into a saute pan. In a bowl mix the grainy mustard with 150ml/ 1/4 pint double cream and 2 tbsps chopped herbs. 5 Add to the saute pan and season. Heat through and keep to one side. Put a slice of cheese and 1 heaped tsp shallot chutney on each fillet, roll and secure with cocktail sticks, season. Steam for 1 1/2 minutes. 6 Put a ring mould on a plate and fill with the potato. Put the rocket on top and arrange the fish on top. Pour the cream sauce and reduction around the plate. Serve. Converted by MC_Buster. NOTES : Chef - James Martin Recipe by: Ready Steady Cook Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1803
Calories From Fat: 299
Total Fat: 34.2g
Cholesterol: 236.7mg
Sodium: 2976.8mg
Potassium: 8410.7mg
Carbohydrates: 305g
Fiber: 39.3g
Sugar: 23.1g
Protein: 103.2g