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CATEGORY CUISINE TAG YIELD
Vegetables 4 Servings

INGREDIENTS

2 lb Sea trout, cleaned and
gutted
up to 3
1 T Olive oil
1 T Fresh coriander
2 Limes
2 T Light soy sauce
1 T Brown sugar
1 T Sesame oil
2 T Olive oil
350 g Red onions, thinly sliced
2 Cloves garlic, crushed
275 g Beetroot, julienne
1 Bay leaf
15 Brandy
1 1/4 Vegetable stock
2 T Raspberry vinegar
Salt and pepper to taste
3 T Red wine
2 T Clear honey
Fromage frais
Chives, chopped
1 Piece dried crisp beetroot
and dried carrot

INSTRUCTIONS

Wash and dry the fish. If large cut the fillets in half diagonally to
produce 4 portions.  Place coriander and a few slices of lime on to a
tray ready for  cooking and season.  In a bowl mix together soy sauce,
sugar, oil and brush over the fish.  Place into a smoker, seal
thoroughly and smoke for 2 minutes. Remove  and finish the cooking
process in the oven. Serve with picked leaves  and the caramelised
beetroot.  Beetroot: Heat the oil in a thick heavy based pan. Add the
sliced  onions and crushed garlic. Sweat off.  Cook for 20-30 minutes
slowly, stirring occasionally. Add the  julienne of beetroot and stir.
Add the honey, raspberry vinegar, brandy, red wine and stir in
thoroughly. Reduce the liquids until syrup consistency.  Add the
vegetable stock and bring to the boil. Then simmer for a  further 15
minutes. Ladle into a bowl, spoon over some fromage frais,  sprinkle
with chopped chives and crisp dried beetroot and carrot for  that extra
finishing touch.  DISCLAIMER© Copyright 1996 - SelecTV Cable Limited.
All rights  reserved.  Carlton Food Network http://www.cfn.co.uk/
Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 487
Calories From Fat: 218
Total Fat: 24.5g
Cholesterol: 240.4mg
Sodium: 187.3mg
Potassium: 1115.9mg
Carbohydrates: 15.6g
Fiber: 3g
Sugar: 4.6g
Protein: 50.2g


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