| 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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