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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
- 1Â 1/4 lt Vegetable stock
- 2 Tbsp. Raspberry vinegar
- Â Â Salt and pepper to taste
- 3 Tbsp. Red wine
- 2 Tbsp. Clear honey
- Â Â Fromage frais
- Â Â Chives, minced
- 1 piece dry crisp beetroot and dry carrot
Direcciones
- Wash and dry the fish. If large cut the fillets in half diagonally to produce 4 portions.
- Place coriander and a few slices of lime on to a tray ready for cooking and season.
- 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.
- Beetroot: Heat the oil in a thick heavy based pan. Add in the sliced onions and crushed garlic. Sweat off.
- Cook for 20-30 min slowly, stirring occasionally. Add in the julienne of beetroot and stir.
- Add in the honey, raspberry vinegar, brandy, red wine and stir in thoroughly.
- Reduce the liquids till syrup consistency.
- 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% |
