| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables, Seafood, Grains | Sami | Ready, Steady, Cook | 1 | servings |
INGREDIENTS
| 1 | Sweet potato; peeled and chopped | |
| 15 | g | Butter and 1 tsp |
| 150 | ml | Double cream and 1 tbsp |
| 1 | tb | Freshly squeezed lemon juice |
| 6 | tb | Balsamic vinegar |
| 3 | Shallots; peeled and finely | |
| ; chopped | ||
| 2 | tb | Demerara sugar |
| 1 | ts | + 3 tbsps mixed chopped herbs – |
| Parsley; coriander, mint, | ||
| ; basil, | ||
| Oregano | ||
| Vegetable oil for deep fat frying | ||
| 1 | bn | Wild rocket |
| 1 | tb | Red wine |
| 1 | Trout; skinned and | |
| ; filleted – reserve | ||
| ; fish bones for | ||
| ; stock | ||
| 2 | tb | Grainy mustard |
| 110 | g | Bulgarian kashkaval cheese or substitute; sliced |
| ; with Gruyere or Parmesan | ||
| Salt and pepper |
INSTRUCTIONS
1 Bring a pan of salted water to the boil and cook the potatoes until softened, then drain. Mash with 15g/ 1/2oz butter, 1 tbsp double cream and lemon juice. Keep warm. 2 Reduce 2 tbsps balsamic vinegar in a small pan until syrupy. Add 1 tsp butter and stir in the shallots with the demerara sugar. Caramelise. Season with salt and pepper. Stir through 1 tsp mixed herbs. Keep to one side. 3 Third fill a medium pan with vegetable oil and deep fry the rocket until crispy. Drain on kitchen paper. Reduce 4 tbsps balsamic vinegar and red wine in a small saucepan to a syrup. Keep to one side. 4 Fill the pan of a steamer with water and add the fish bones. Add 1 tbsp mixed herbs and reduce. Pour 150ml/ 1/4 pint liquid into a saute pan. In a bowl mix the grainy mustard with 150ml/ 1/4 pint double cream and 2 tbsps chopped herbs. 5 Add to the saute pan and season. Heat through and keep to one side. Put a slice of cheese and 1 heaped tsp shallot chutney on each fillet, roll and secure with cocktail sticks, season. Steam for 1 1/2 minutes. 6 Put a ring mould on a plate and fill with the potato. Put the rocket on top and arrange the fish on top. Pour the cream sauce and reduction around the plate. Serve. Converted by MC_Buster. NOTES : Chef - James Martin Recipe by: Ready Steady Cook Converted by MM_Buster v2.0l.
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