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Receta Smoked Rainbow Trout With Compote Of Caramelised Beetroot

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Raciónes: 4

Ingredientes

Cost per serving $2.79 view details

Direcciones

  1. Wash and dry the fish. If large cut the fillets in half diagonally to produce 4 portions.
  2. Place coriander and a few slices of lime on to a tray ready for cooking and season.
  3. In a bowl mix together soy sauce, sugar, oil and brush over the fish. Place into a smoker, seal thoroughly and smoke for 2 min. Remove and finish the cooking process in the oven. Serve with picked leaves and the caramelised beetroot.
  4. Beetroot: Heat the oil in a thick heavy based pan. Add in the sliced onions and crushed garlic. Sweat off.
  5. Cook for 20-30 min slowly, stirring occasionally. Add in the julienne of beetroot and stir.
  6. Add in the honey, raspberry vinegar, brandy, red wine and stir in thoroughly.
  7. Reduce the liquids till syrup consistency.
  8. Add in the vegetable stock and bring to the boil. Then simmer for a further 15 min. Ladle into a bowl, spoon over some fromage frais, sprinkle with minced chives and crisp dry beetroot and carrot for which extra finishing touch.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 465g
Recipe makes 4 servings
Calories 469  
Calories from Fat 197 42%
Total Fat 22.15g 28%
Saturated Fat 4.22g 17%
Trans Fat 0.0g  
Cholesterol 188mg 63%
Sodium 886mg 37%
Potassium 971mg 28%
Total Carbs 24.48g 7%
Dietary Fiber 2.5g 8%
Sugars 17.06g 11%
Protein 39.66g 63%
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