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CATEGORY CUISINE TAG YIELD
Dairy Sami Celebrity, Cook, Ready, Steady 2 Servings

INGREDIENTS

1 200 gram pac mixed baby
corn mangetout and baby
carrots
250 g Fresh lasagne sheets
3 Plum tomatoes
1 T Balsamic vinegar
3 T Olive oil
1/4 Onion, chopped
125 White wine
1 T Double cream
1 T Chopped fresh dill
25 g Butter
2 Trout fillets, skin removed
1 T Chopped fresh parsley
7 Chocolate Club biscuits
150 Double cream
2 Oranges, plus juice of 2
oranges
150 g Caster sugar
Salt and pepper

INSTRUCTIONS

Cook the vegetables in a pan of boiling water until tender, then
drain.  Cut a quarter of the pasta into strips then cook with the
remaining  lasagne sheets according to packet instructions, and drain.
2 For the Salsa: Make a cut across the top of each tomato and place  in
a heatproof bowl. Pour on enough boiling water to cover and when  the
skin starts to split, drain. Peel the skin off the tomatoes, dice  and
place in  a bowl. Add 2 tbsp olive oil, balsamic vinegar, season and
toss  together.  3 Heat 1 tbsp olive oil in a frying pan. Add the
chopped onion and  cook gently until softened. Add the wine and bring
to the boil, then  simmer until reduced by about half. Stir in double
cream and chopped  dill and season.  4 Heat the butter in a frying pan.
Cut each trout fillet in half, add  to the pan and cook for about 1-2
minutes on each side, or until  cooked through. Pile the pasta strips
on a plate, spoon the tomato  salsa on top and garnish with chopped
parsley.  5 Layer up the remaining lasagne sheets with trout, drizzle
over  sauce and  serve with vegetables.  6 For the Chocolate Mousse:
Chop the biscuits and place in a heatproof  bowl. Sit the bowl above a
pan of boiling water and leave until  melted, stirring occasionally.
Allow to cool slightly.  7 Whisk the double cream until it makes soft
peaks. Fold the cream  into the melted biscuits, then spoon the mixture
into dessert dishes  and chill until set.  8 Peel and segment two
oranges. Gently heat the caster sugar in a pan  with 1 tbsp water and
orange juice until dissolved, then increase  heat and  cook until
mixture begins to caramelise. Add the orange segments and  stir. Serve
with the chocolate mousse.  Converted by MC_Buster.  NOTES : Chef -
Paul Rankin with David Seaman  Recipe by: Celebrity Ready Steady Cook
Converted by MM_Buster v2.0l.

A Message from our Provider:

“A state of mind that sees God in everything is evidence of growth in grace and a thankful heart. #Charles Finney”

Nutrition (calculated from recipe ingredients)
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Calories: 976
Calories From Fat: 427
Total Fat: 48.1g
Cholesterol: 421.2mg
Sodium: 324.2mg
Potassium: 2515.5mg
Carbohydrates: 53.1g
Fiber: 7.8g
Sugar: 43.1g
Protein: 84.2g


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