| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Ready, Steady, Cook 2 |
2 |
servings |
INGREDIENTS
| 1 |
|
Rainbow trout; cleaned and scaled |
| 1 |
|
Head broccoli; trimmed |
| 3 |
tb |
Vegetable oil; plus extra for deep |
|
|
; frying |
| 1 |
|
Red onion |
| 1 |
|
Celeriac; peeled |
| 2 |
|
Cloves garlic; chopped |
| 1 |
|
Pinches medium curry powder and ground |
|
|
; cumin |
| 2 |
|
Cardamom pods; crushed |
| 3 |
tb |
Roughly chopped fresh coriander |
| 1 |
|
Yellow habanero chilli; seeded and finely |
|
|
; sliced |
| 1 |
tb |
Caster sugar |
| 2 |
tb |
Soy sauce |
| 4 |
tb |
Drained capers |
| 1 |
tb |
Chopped fresh chives |
|
|
Salt and pepper |
| 1 |
|
Sprig parsley and chives to garnish |
INSTRUCTIONS
1 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.
2 Repeat to remove the fillet from the other side. Remove the skin
from the fillets. Cut the stalks off the broccoli, reserve and cut
the head into small florets.
3 For the Celeriac Curry: Heat 1 tbsp vegetable oil in a pan. Dice
half the onion and a third of the celeriac and add to the pan with
450ml/16fl oz boiling water and bring to a simmer.
4 Add 1 clove chopped garlic, curry powder, ground cumin and cardamom
pods and simmer for 8-10 minutes, or until the celeriac is tender.
Add the chopped coriander and simmer for a further minute. Serve the
curry in a bowl and garnish with parsley.
5 Cook the broccoli florets in a pan of boiling water for 5-6 minutes
and drain well. Heat 1 tbsp vegetable oil in a wok, add the broccoli,
chilli and 1 clove chopped garlic and stir fry for a few minutes.
Serve on a plate.
6 Fill a wok or deep pan one-third full with vegetable oil and heat.
Slice the remaining onion and use a potato peeler to cut thin strips
from another third of the celeriac. Deep fry onion and celeriac
slices in batches until crisp and golden, remove and drain on paper.
7 Cut the remaining celeriac into four pieces. Using a small sharp
knife, 'turn' celeriac pieces and broccoli stalks by working around
each piece, trimming off any sharp edges to make a smooth, rounded
shape.
8 Add the turned vegetables to a pan of boiling water and simmer for
about 6-8 minutes, until tender. Drain. Mix the sugar and 1 tbsp soy
sauce in a shallow dish. Add the trout fillets and coat in the
marinade.
9 Heat 1 tbsp vegetable oil in a frying pan, add the trout fillets
and 1 tbsp capers and cook the fish for about 2-3 minutes on each
side, until cooked through. Add another dash of soy sauce to the pan
with the chopped chives and season.
10 Serve the fish on a plate and spoon a few capers on top of each
fillet. Add the turned vegetables, deep fried onion and celeriac to
the plate and garnish with the chives.
Converted by MC_Buster.
Per serving: 394 Calories (kcal); 23g Total Fat; (49% calories from
fat); 21g Protein; 33g Carbohydrate; 25mg Cholesterol; 1205mg Sodium
Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 6 Vegetable; 0 Fruit; 4
Fat; 0 Other Carbohydrates
Recipe by: Ready Steady Cook
Converted by MM_Buster v2.0n.
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