| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Coxon’s kit, Coxon2 |
4 |
servings |
INGREDIENTS
| 2 |
lb |
Sea trout; cleaned and gutted, |
|
|
; up to 3 |
| 1 |
tb |
Olive oil |
| 1 |
tb |
Fresh coriander |
| 2 |
|
Limes |
| 2 |
tb |
Light soy sauce |
| 1 |
tb |
Brown sugar |
| 1 |
tb |
Sesame oil |
| 2 |
tb |
Olive oil |
| 350 |
g |
Red onions; thinly sliced |
| 2 |
|
Cloves garlic; crushed |
| 275 |
g |
Beetroot; julienne |
| 1 |
|
Bay leaf |
| 15 |
ml |
Brandy |
| 1 1/4 |
l |
Vegetable stock |
| 2 |
tb |
Raspberry vinegar |
|
|
Salt and pepper to taste |
| 3 |
tb |
Red wine |
| 2 |
tb |
Clear honey |
|
|
Fromage frais |
|
|
Chives; chopped |
| 1 |
|
Piece dried crisp beetroot and dried carrot |
INSTRUCTIONS
CARAMELISED BEETROOT
TO GARNISH
Wash and dry the fish. If large cut the fillets in half diagonally to
produce 4 portions.
Place coriander and a few slices of lime on to a tray ready for cooking and
season.
In a bowl mix together soy sauce, sugar, oil and brush over the fish. Place
into a smoker, seal thoroughly and smoke for 2 minutes. Remove and finish
the cooking process in the oven. Serve with picked leaves and the
caramelised beetroot.
Beetroot: Heat the oil in a thick heavy based pan. Add the sliced onions
and crushed garlic. Sweat off.
Cook for 20-30 minutes slowly, stirring occasionally. Add the julienne of
beetroot and stir.
Add the honey, raspberry vinegar, brandy, red wine and stir in thoroughly.
Reduce the liquids until syrup consistency.
Add the vegetable stock and bring to the boil. Then simmer for a further 15
minutes. Ladle into a bowl, spoon over some fromage frais, sprinkle with
chopped chives and crisp dried beetroot and carrot for that extra finishing
touch.
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