Yield: 1 servings
Measure | Ingredient |
---|---|
1 \N | 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 \N | Shallots; peeled and finely |
\N \N | ; chopped |
2 tablespoons | Demerara sugar |
1 teaspoon | + 3 tbsps mixed chopped herbs - |
\N \N | Parsley; coriander, mint, |
\N \N | ; basil, |
\N \N | Oregano |
\N \N | Vegetable oil for deep fat frying |
1 bunch | Wild rocket |
1 tablespoon | Red wine |
1 \N | Trout; skinned and |
\N \N | ; filleted - reserve |
\N \N | ; fish bones for |
\N \N | ; stock |
2 tablespoons | Grainy mustard |
110 grams | Bulgarian kashkaval cheese or substitute; sliced |
\N \N | ; with Gruyere or Parmesan |
\N \N | 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.