| 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
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