Bronchitis Broccoli, Too Hot To Trout And Celeriac Curry

2 servings

Try this Bronchitis Broccoli, Too Hot To Trout And Celeriac Curry recipe, or post your own recipe for Bronchitis Broccoli, Too Hot To Trout And Celeriac Curry

tell us

Be the first to submit a photo for this recipe. Win $100.00 by posting the best original food photo this month!

Recipe look good to you?

Bronchitis Broccoli, Too Hot To Trout And Celeriac Curry Ingredients

1 Rainbow trout; cleaned and	3 tb Roughly chopped fresh
1 Head broccoli; trimmed	1 Yellow habanero chilli;
3 tb Vegetable oil; plus extra	; sliced
; frying	1 tb Caster sugar
1 Red onion	2 tb Soy sauce
1 Celeriac; peeled	4 tb Drained capers
2 Cloves garlic; chopped	1 tb Chopped fresh chives
1 Pinches medium curry powder	Salt and pepper
; cumin	1 Sprig parsley and chives to
2 Cardamom pods; crushed

Instructions for Bronchitis Broccoli, Too Hot To Trout And Celeriac Curry

1 Cut the fillets off the trout - using a sharp knife, make an incision behind the head and keeping the knife flat and as close to the bones as possible, cut off the fillet, working from the head down to the tail. 2 Repeat to remove the fillet from the other side. Remove the skin from the fillets. Cut the stalks off the broccoli, reserve and cut the head into small florets. 3 For the Celeriac Curry: Heat 1 tbsp vegetable oil in a pan. Dice half the onion and a third of the celeriac and add to the pan with 450ml/16fl oz boiling water and bring to a simmer. 4 Add 1 clove chopped garlic, curry powder, ground cumin and cardamom pods and simmer for 8-10 minutes, or until the celeriac is tender. Add the chopped coriander and simmer for a further minute. Serve the curry in a bowl and garnish with parsley. 5 Cook the broccoli florets in a pan of boiling water for 5-6 minutes and drain well. Heat 1 tbsp vegetable oil in a wok, add the broccoli, chilli and 1 clove chopped garlic and stir fry for a few minutes. Serve on a plate. 6 Fill a wok or deep pan one-third full with vegetable oil and heat. Slice the remaining onion and use a potato peeler to cut thin strips from another third of the celeriac. Deep fry onion and celeriac slices in batches until crisp and golden, remove and drain on paper. 7 Cut the remaining celeriac into four pieces. Using a small sharp knife, turn celeriac pieces and broccoli stalks by working around each piece, trimming off any sharp edges to make a smooth, rounded shape. 8 Add the turned vegetables to a pan of boiling water and simmer for about 6-8 minutes, until tender. Drain. Mix the sugar and 1 tbsp soy sauce in a shallow dish. Add the trout fillets and coat in the marinade. 9 Heat 1 tbsp vegetable oil in a frying pan, add the trout fillets and 1 tbsp capers and cook the fish for about 2-3 minutes on each side, until cooked through. Add another dash of soy sauce to the pan with the chopped chives and season. 10 Serve the fish on a plate and spoon a few capers on top of each fillet. Add the turned vegetables, deep fried onion and celeriac to the plate and garnish with the chives. Converted by MC_Buster. Per serving: 394 Calories (kcal); 23g Total Fat; (49% calories from fat); 21g Protein; 33g Carbohydrate; 25mg Cholesterol; 1205mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 6 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Recipe by: Ready Steady Cook Converted by MM_Buster v2.0n.

Main Ingredient: BroccoliCuisine: Uncategorized