Smoked rainbow trout with compote of caramelised beetroot

4 servings

Ingredients

Quantity Ingredient
2 pounds Sea trout; cleaned and gutted,
; up to 3
1 tablespoon Olive oil
1 tablespoon Fresh coriander
2 Limes
2 tablespoons Light soy sauce
1 tablespoon Brown sugar
1 tablespoon Sesame oil
2 tablespoons Olive oil
350 grams Red onions; thinly sliced
2 Cloves garlic; crushed
275 grams Beetroot; julienne
1 Bay leaf
15 millilitres Brandy
1¼ litre Vegetable stock
2 tablespoons Raspberry vinegar
Salt and pepper to taste
3 tablespoons Red wine
2 tablespoons Clear honey
Fromage frais
Chives; chopped
1 Piece dried crisp beetroot and dried carrot

Directions

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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Carlton Food Network

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