Rocket and roll and a whole lot of sole

Yield: 1 servings

Measure Ingredient
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
; chopped
2 tablespoons Demerara sugar
1 teaspoon + 3 tbsps mixed chopped herbs -
Parsley; coriander, mint,
; basil,
Oregano
Vegetable oil for deep fat frying
1 bunch Wild rocket
1 tablespoon Red wine
1 Trout; skinned and
; filleted - reserve
; fish bones for
; stock
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.

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