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Ingredientes
- 4 Tbsp. Red wine vinegar
- 12 ounce Trout, skinned fillet Coriander leaves
- 140 ml Vegetable stock
- 1 tsp Bp extra virgin olive oil Salt and pepper
- 150 gm Baby leeks, trimmed
- 25 gm Butter
- 2 x Cloves garlic
- 1 x Bay leaf
- 1 Tbsp. Honey, clear Salt and pepper
- 2 x Thyme sprigs
- 1 lb New potatoes, cooked and hot, skins on
- 1 tsp Grated horseradish or possibly horseradish sauce
- 1 x Red onion, finely minced
- 1/2 x Lemon juice Salt and pepper
- 4 Tbsp. Mayonnaise
- 1 tsp English mustard
- 1 tsp Parsley, minced
- 1 Tbsp. Double cream
Direcciones
- For the trout: Heat the oil in a heavy based pan. Cut the trout into suitable pcs. Make an incision in the silvery side to prevent the trout from curling up whilst being cooked.
- Fry off the trout for 30 seconds on each side and add in the remaining ingredients to the pan, and reduce. Serve hot with leek and potato salad.
- For the leeks: Heat the butter in a heavy based pan and add in the leeks and brown. Then add in the garlic cloves, bay leaves, honey and thyme, and cook with the leeks, over a gentle heat.
- For the potato salad: As soon as the potatoes are cooked slice them and place into a bowl. Add in the double cream, mustard, horseradish, lemon juice, red onion and parsley, then mix in the mayonnaise. Place onto the plate ready to serve with the trout.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1477g | |
| Calories 1680 | |
| Calories from Fat 833 | 50% |
| Total Fat 94.0g | 118% |
| Saturated Fat 25.3g | 101% |
| Trans Fat 0.0g | |
| Cholesterol 261mg | 87% |
| Sodium 1318mg | 55% |
| Potassium 3876mg | 111% |
| Total Carbs 128.07g | 34% |
| Dietary Fiber 13.0g | 43% |
| Sugars 40.22g | 27% |
| Protein 84.1g | 135% |
