Update my dinner status, I'm making this tonight.
Servings: 2 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Cook the potatoes in boiling salted water, until tender. As soon as the potatoes are cooked, slice quickly into the white wine to absorb. Meanwhile, season the trout and cook in a steamer or in a sieve over the steam from the new potato water - this should take no longer than 4 minutes. Add to the potato salad the fromage frais, spring onions, horseradish, onion and season well. Slice the tomato around the plate, season with ground black pepper, chopped chives and drizzle of lemon juice. Place the potato salad in the middle of the plate and the trout on top. The potato salad should be a sloppy consistency. Garnish with chopped chives and serve. DISCLAIMER? Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
