Ingredients

Ingredients For the tempura

• 300ml/½ pint vegetable oil, for deep frying

• 1 tsp baking powder

• 4 tbsp self-raising flour

• cold sparkling water

• 150g/5½oz Chantenay carrots, topped and quartered

• 100g/3½oz Anya potatoes, cut into batons

For the trout

• 1 tbsp olive oil

• 1 trout fillet, halved

• salt and freshly ground black pepper

For the lemon and soy vinaigrette

• 1 lemon, juice only

• 1 tbsp soy sauce

• salt and freshly ground black pepper

• lemon wedges, to garnish

Description

Recipe Uses 300ml/½ Pint Vegetable Oil, For Deep Frying, 1 Tsp Baking Powder, 4 Tbsp Self-raising Flour, Cold Sparkling Water, 150g/5½oz Chantenay...

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