INGREDIENTS

INSTRUCTIONS

FOR THE CHOCOLATE MOUSSE
1 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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