INGREDIENTS

INSTRUCTIONS

Thinly slice a quarter of the celeriac on a mandolin and chop the
remainder.  2 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. Repeat to remove the fillet from the other side.  3 For
the Soup: Heat 55g/2oz butter in a large pan. Add half the  onion and 1
clove sliced garlic and soften gently for a few minutes.  Add the
chopped broccoli and cook for another 3-4 minutes.  4 Pour in 600ml/1
pint boiling water and simmer for about eight  minutes, or until the
broccoli is tender. Then pour the soup into a  food processor and
process until smooth.  5 Return the soup to the pan, season and bring
back to a simmer.  Remove the skin from one trout fillet and shred the
flesh, add to the  soup and poach for about 2-3 minutes, or until the
fish is cooked  through.  6 For the Celeriac Puree: Heat the milk in a
pan and bring to the  boil. Add the chopped celeriac and simmer for 10
about minutes until  tender.  7 Drain the celeriac and process in a
food processor with 25g/1oz  butter until smooth. Season.  8 Fill a
deep pan one third full with oil and heat. Add the sliced  celeriac and
deep fry until golden brown. Drain on paper and season.  Reserve 2 tbsp
capers and dry the remainder on paper.  9 Add the dried capers to the
oil and deep fry until browned and  crisp. Then drain on kitchen paper.
Heat 2 tbsp olive oil in a frying  pan. Add the remaining trout fillet
skin-side down and cook for 2-3  minutes on each side, or until cooked
through.  10 For the Salsa Verde: Put the roughly chopped herbs on a
chopping  board, add the reserved capers and garlic and chop all the
ingredients together until they are finely chopped. Put the mix in a
bowl, add the olive oil and season.  11 For the Herb Salad: Pull the
leaves off the bunch of coriander,  basil and mint and place in a bowl.
Add the rest of the sliced onion  and chopped chilli, season and mix
together.  12 Serve the soup in a bowl and scatter the deep fried
capers across  the surface. Spoon the celeriac puree onto a plate and
add the fried  trout. Sit the celeriac crisps on top and spoon the
salsa verde  around the edge of the plate. Serve the herb salad in a
bowl.  Converted by MC_Buster.  Per serving: 931 Calories (kcal); 77g
Total Fat; (73% calories from  fat); 25g Protein; 38g Carbohydrate;
139mg Cholesterol; 2572mg Sodium  Food Exchanges: 0 Grain(Starch); 1
Lean Meat; 6 Vegetable; 0 Fruit;  14 1/2 Fat; 1 1/2 Other Carbohydrates
Recipe by: Ready Steady Cook  Converted by MM_Buster v2.0n.

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