Flash Fried Trout With Sweet Fried Leeks And Potato Salad Recipe
Servings: 1
Ingredients
- 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
Directions
- 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.
Adding to Planner
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% |
