Yield: 1 servings
|1||Sweet potato; peeled and chopped|
|15 grams||Butter and 1 tsp|
|150 millilitres||Double cream and 1 tbsp|
|1 tablespoon||Freshly squeezed lemon juice|
|6 tablespoons||Balsamic vinegar|
|3||Shallots; peeled and finely|
|2 tablespoons||Demerara sugar|
|1 teaspoon||+ 3 tbsps mixed chopped herbs -|
|Parsley; coriander, mint,|
|Vegetable oil for deep fat frying|
|1 bunch||Wild rocket|
|1 tablespoon||Red wine|
|1||Trout; skinned and|
|; filleted - reserve|
|; fish bones for|
|2 tablespoons||Grainy mustard|
|110 grams||Bulgarian kashkaval cheese or substitute; sliced|
|; with Gruyere or Parmesan|
|Salt and pepper|
1 Bring a pan of salted water to the boil and cook the potatoes until softened, then drain. Mash with 15g/ 1/2oz butter, 1 tbsp double cream and lemon juice. Keep warm.
2 Reduce 2 tbsps balsamic vinegar in a small pan until syrupy. Add 1 tsp butter and stir in the shallots with the demerara sugar. Caramelise. Season with salt and pepper. Stir through 1 tsp mixed herbs. Keep to one side.
3 Third fill a medium pan with vegetable oil and deep fry the rocket until crispy. Drain on kitchen paper. Reduce 4 tbsps balsamic vinegar and red wine in a small saucepan to a syrup. Keep to one side.
4 Fill the pan of a steamer with water and add the fish bones. Add 1 tbsp mixed herbs and reduce. Pour 150ml/ ¼ pint liquid into a saute pan. In a bowl mix the grainy mustard with 150ml/ ¼ pint double cream and 2 tbsps chopped herbs.
5 Add to the saute pan and season. Heat through and keep to one side. Put a slice of cheese and 1 heaped tsp shallot chutney on each fillet, roll and secure with cocktail sticks, season. Steam for 1½ minutes.
6 Put a ring mould on a plate and fill with the potato. Put the rocket on top and arrange the fish on top. Pour the cream sauce and reduction around the plate. Serve.
Converted by MC_Buster.
NOTES : Chef - James Martin
Recipe by: Ready Steady Cook
Converted by MM_Buster v2.0l.