Emprimir
Correo Electrónico
Add a photoRaciónes: 2
Ingredientes
- 1 x Rainbow trout, cleaned and scaled
- 1 head broccoli, trimmed
- 3 Tbsp. Vegetable oil, plus extra for deep frying
- 1 x Red onion
- 1 x Celeriac, peeled
- 2 x Cloves garlic, minced
- 1 pch medium curry pwdr and grnd cumin
- 2 x Cardamom pods, crushed
- 3 Tbsp. Roughly minced fresh coriander
- 1 x Yellow habanero chilli, seeded and finely sliced
- 1 Tbsp. Caster sugar
- 2 Tbsp. Soy sauce
- 4 Tbsp. Liquid removed capers
- 1 Tbsp. Minced fresh chives Salt and pepper
- 1 sprg parsley and chives to garnish
Direcciones
- 1 Cut the fillets off the trout - using a sharp knife, make an incision behind the head and keeping the knife flat and as close to the bones as possible, cut off the fillet, working from the head down to the tail.
- 2 Repeat to remove the fillet from the other side. Remove the skin from the fillets. Cut the stalks off the broccoli, reserve and cut the head into small florets.
- 3 For the Celeriac Curry: Heat 1 tbsp vegetable oil in a pan. Dice half the onion and a third of the celeriac and add in to the pan with 450ml/16fl ounce boiling water and bring to a simmer.
- 4 Add in 1 clove minced garlic, curry pwdr, grnd cumin and cardamom pods and simmer for 8-10 min, or possibly till the celeriac is tender.
- Add in the minced coriander and simmer for a further minute. Serve the curry in a bowl and garnish with parsley.
- 5 Cook the broccoli florets in a pan of boiling water for 5-6 min and drain well. Heat 1 tbsp vegetable oil in a wok, add in the broccoli, chilli and 1 clove minced garlic and stir fry for a few min.
- Serve on a plate.
- 6 Fill a wok or possibly deep pan one-third full with vegetable oil and heat.
- Slice the remaining onion and use a potato peeler to cut thin strips from another third of the celeriac. Deep fry onion and celeriac slices in batches till crisp and golden brown, remove and drain on paper.
- 7 Cut the remaining celeriac into four pcs. Using a small sharp knife, 'turn' celeriac pcs and broccoli stalks by working around each piece, trimming off any sharp edges to make a smooth, rounded shape.
- 8 Add in the turned vegetables to a pan of boiling water and simmer for about 6-8 min, till tender. Drain. Mix the sugar and 1 tbsp soy sauce in a shallow dish. Add in the trout fillets and coat in the marinade.
- 9 Heat 1 tbsp vegetable oil in a frying pan, add in the trout fillets and 1 tbsp capers and cook the fish for about 2-3 min on each side, till cooked through. Add in another dash of soy sauce to the pan with the minced chives and season.
- 10 Serve the fish on a plate and spoon a few capers on top of each fillet. Add in the turned vegetables, deep fried onion and celeriac to the plate and garnish with the chives.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 429g | |
| Recipe makes 2 servings | |
| Calories 383 | |
| Calories from Fat 219 | 57% |
| Total Fat 24.88g | 31% |
| Saturated Fat 2.33g | 9% |
| Trans Fat 0.53g | |
| Cholesterol 23mg | 8% |
| Sodium 1502mg | 63% |
| Potassium 1091mg | 31% |
| Total Carbs 30.12g | 8% |
| Dietary Fiber 10.1g | 34% |
| Sugars 10.52g | 7% |
| Protein 17.18g | 27% |
