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Title: Flash Fried Trout With Sweet Fried Leeks And Potato Salad
Yield: 1

Ingredients

  --------------------------FOR THE TROUT-------------------------------
      4 tb red wine vinegar
     12 oz trout; skinned fillet
      1    coriander leaves
    140 ml vegetable stock
      1 ts bp olive oil
      1    salt and pepper
 
  ----------------------FOR THE FRIED LEEKS-----------------------------
    150 g  baby leeks; trimmed
     25 g  butter
      2    cloves garlic
      1    bay leaf
      1 tb honey; clear
      1    salt and pepper
      2    thyme sprigs
 
  ----------------------FOR THE POTATO SALAD----------------------------
      1 lb new potatoes; cooked and
           -warm,
      1    ; skins on
      1 ts grated horseradish or
           -horseradish s; auce
      1    red onion; finely chopped
    1/2    lemon juice
      1    salt and pepper
      4 tb mayonnaise
      1 ts english mustard
      1 ts parsley; chopped
      1 tb double cream

Instructions

For the trout:
Heat the oil in a heavy based pan. Cut the trout into suitable pieces. 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 the remaining
ingredients to the pan, and reduce. Serve warm with leek and potato salad.

For the leeks:
Heat the butter in a heavy based pan and add the leeks and brown. Then add
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
the
double cream, mustard, horseradish, lemon juice, red onion and parsley,
then
fold in the mayonnaise. Place onto the plate ready to serve with the trout.

DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved.
Carlton Food Network http://www.cfn.co.uk/

Per serving: 1709 Calories (kcal); 93g Total Fat; (47% calories from fat);
87g Protein; 145g Carbohydrate; 273mg Cholesterol; 1757mg Sodium
Food Exchanges: 6 Grain(Starch); 10 Lean Meat; 3 Vegetable; 1/2 Fruit; 8
1/2 Fat; 1 1/2 Other Carbohydrates

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