| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Sami | Celebrity, Cook, Ready, Steady | 2 | Servings |
INGREDIENTS
| 1 | 200 gram pac mixed baby | |
| corn mangetout and baby | ||
| carrots | ||
| 250 | g | Fresh lasagne sheets |
| 3 | Plum tomatoes | |
| 1 | T | Balsamic vinegar |
| 3 | T | Olive oil |
| 1/4 | Onion, chopped | |
| 125 | White wine | |
| 1 | T | Double cream |
| 1 | T | Chopped fresh dill |
| 25 | g | Butter |
| 2 | Trout fillets, skin removed | |
| 1 | T | Chopped fresh parsley |
| 7 | Chocolate Club biscuits | |
| 150 | Double cream | |
| 2 | Oranges, plus juice of 2 | |
| oranges | ||
| 150 | g | Caster sugar |
| Salt and pepper |
INSTRUCTIONS
Cook the vegetables in a pan of boiling water until tender, then drain. Cut a quarter of the pasta into strips then cook with the remaining lasagne sheets according to packet instructions, and drain. 2 For the Salsa: Make a cut across the top of each tomato and place in a heatproof bowl. Pour on enough boiling water to cover and when the skin starts to split, drain. Peel the skin off the tomatoes, dice and place in a bowl. Add 2 tbsp olive oil, balsamic vinegar, season and toss together. 3 Heat 1 tbsp olive oil in a frying pan. Add the chopped onion and cook gently until softened. Add the wine and bring to the boil, then simmer until reduced by about half. Stir in double cream and chopped dill and season. 4 Heat the butter in a frying pan. Cut each trout fillet in half, add to the pan and cook for about 1-2 minutes on each side, or until cooked through. Pile the pasta strips on a plate, spoon the tomato salsa on top and garnish with chopped parsley. 5 Layer up the remaining lasagne sheets with trout, drizzle over sauce and serve with vegetables. 6 For the Chocolate Mousse: Chop the biscuits and place in a heatproof bowl. Sit the bowl above a pan of boiling water and leave until melted, stirring occasionally. Allow to cool slightly. 7 Whisk the double cream until it makes soft peaks. Fold the cream into the melted biscuits, then spoon the mixture into dessert dishes and chill until set. 8 Peel and segment two oranges. Gently heat the caster sugar in a pan with 1 tbsp water and orange juice until dissolved, then increase heat and cook until mixture begins to caramelise. Add the orange segments and stir. Serve with the chocolate mousse. Converted by MC_Buster. NOTES : Chef - Paul Rankin with David Seaman Recipe by: Celebrity Ready Steady Cook Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 976
Calories From Fat: 427
Total Fat: 48.1g
Cholesterol: 421.2mg
Sodium: 324.2mg
Potassium: 2515.5mg
Carbohydrates: 53.1g
Fiber: 7.8g
Sugar: 43.1g
Protein: 84.2g