| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Food networ, Food2 |
2 |
servings |
INGREDIENTS
| 2 |
|
140 g fillet trout |
| 200 |
g |
New potatoes |
| 100 |
ml |
White wine |
| 1 |
|
Onion; finely diced |
| 50 |
g |
Light fromage frais |
| 1 |
bn |
Chives; chopped |
| 30 |
g |
Spring onions; chopped |
| 4 |
|
Tomatoes; finely sliced |
| 1 |
|
Lemon; juice of |
|
|
Salt and ground black pepper |
INSTRUCTIONS
Cook the potatoes in boiling salted water, until tender. As soon as the
potatoes are cooked, slice quickly into the white wine to absorb.
Meanwhile, season the trout and cook in a steamer or in a sieve over the
steam from the new potato water - this should take no longer than 4
minutes.
Add to the potato salad the fromage frais, spring onions, horseradish,
onion and season well.
Slice the tomato around the plate, season with ground black pepper, chopped
chives and drizzle of lemon juice. Place the potato salad in the middle of
the plate and the trout on top. The potato salad should be a sloppy
consistency.
Garnish with chopped chives and serve.
DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved.
Carlton Food Network http://www.cfn.co.uk/
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Our love for God is the heartbeat of our mission.”