| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | English | 1 | Servings | |
INGREDIENTS
| 4 | T | Red wine vinegar |
| 12 | oz | Trout, skinned fillet |
| Coriander leaves | ||
| 140 | Vegetable stock | |
| 1 | t | Bp olive oil |
| Salt and pepper | ||
| 150 | g | Baby leeks, trimmed |
| 25 | g | Butter |
| 2 | Cloves garlic | |
| 1 | Bay leaf | |
| 1 | T | Honey, clear |
| Salt and pepper | ||
| 2 | Thyme sprigs | |
| 1 | lb | New potatoes, cooked and |
| warm | ||
| skins on | ||
| 1 | t | Grated horseradish or |
| horseradish sauce | ||
| 1 | Red onion, finely chopped | |
| 1/2 | Lemon juice | |
| Salt and pepper | ||
| 4 | T | Mayonnaise |
| 1 | t | English mustard |
| 1 | t | Parsley, chopped |
| 1 | T | Double cream |
INSTRUCTIONS
For the trout: Heat the oil in a heavy based pan. Cut the trout into suitable pieces. Make an incision in the silvery side to prevent the trout from curling up whilst being cooked. Fry off the trout for 30 seconds on each side and add the remaining ingredients to the pan, and reduce. Serve warm with leek and potato salad. For the leeks: Heat the butter in a heavy based pan and add the leeks and brown. Then add the garlic cloves, bay leaves, honey and thyme, and cook with the leeks, over a gentle heat. For the potato salad: As soon as the potatoes are cooked slice them and place into a bowl. Add the double cream, mustard, horseradish, lemon juice, red onion and parsley, then fold in the mayonnaise. Place onto the plate ready to serve with the trout. DISCLAIMER(c) 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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