Flash fried trout with sweet fried leeks and potato salad

1 servings

Ingredients

Quantity Ingredient
4 tablespoons Red wine vinegar
12 ounces Trout; skinned fillet
Coriander leaves
140 millilitres Vegetable stock
1 teaspoon Bp olive oil
Salt and pepper
150 grams Baby leeks; trimmed
25 grams Butter
2 Cloves garlic
1 Bay leaf
1 tablespoon Honey; clear
Salt and pepper
2 Thyme sprigs
1 pounds New potatoes; cooked and warm,
; skins on
1 teaspoon Grated horseradish or horseradish sauce
1 Red onion; finely chopped
½ Lemon juice
Salt and pepper
4 tablespoons Mayonnaise
1 teaspoon English mustard
1 teaspoon Parsley; chopped
1 tablespoon Double cream

Directions

FOR THE TROUT

FOR THE FRIED LEEKS

FOR THE POTATO SALAD

For the trout: Heat the oil in a heavy based pan. Cut the trout into suitable pieces. Make an incision in the silvery side to prevent the trout from curling up whilst being cooked.

Fry off the trout for 30 seconds on each side and add the remaining ingredients to the pan, and reduce. Serve warm with leek and potato salad.

For the leeks: Heat the butter in a heavy based pan and add the leeks and brown. Then add the garlic cloves, bay leaves, honey and thyme, and cook with the leeks, over a gentle heat.

For the potato salad: As soon as the potatoes are cooked slice them and place into a bowl. Add the double cream, mustard, horseradish, lemon juice, red onion and parsley, then fold in the mayonnaise. Place onto the plate ready to serve with the trout.

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Carlton Food Network

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