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Receta Smoked Rainbow Trout With Compote Of Caramelised Beetroot
by Global Cookbook

Smoked Rainbow Trout With Compote Of Caramelised Beetroot
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Ingredientes

  • 2 lb Sea trout, cleaned and gutted, up to 3
  • 1 Tbsp. Extra virgin olive oil
  • 1 Tbsp. Fresh coriander
  • 2 x Limes
  • 2 Tbsp. Light soy sauce
  • 1 Tbsp. Brown sugar
  • 1 Tbsp. Sesame oil
  • 2 Tbsp. Extra virgin olive oil
  • 350 gm Red onions, thinly sliced
  • 2 x Cloves garlic, crushed
  • 275 gm Beetroot, julienne
  • 1 x Bay leaf
  • 15 ml Brandy
  • 1 1/4 lt Vegetable stock
  • 2 Tbsp. Raspberry vinegar
  •     Salt and pepper to taste
  • 3 Tbsp. Red wine
  • 2 Tbsp. Clear honey
  •     Fromage frais
  •     Chives, minced
  • 1 piece dry crisp beetroot and dry carrot

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.