Login to Save Like

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

Description

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.…

Cook Eat Share