1 Bring a pan of salted water to the boil and cook the potatoes until softened, then drain. Mash with 15g/ 1/2oz butter, 1 tbsp double cream and lemon juice. Keep warm. 2 Reduce 2 tbsps balsamic vinegar in a small pan until syrupy. Add 1 tsp butter and stir in the shallots with the demerara sugar. Caramelise. Season with salt and pepper. Stir through 1 tsp mixed herbs. Keep to one side. 3 Third fill a medium pan with vegetable oil and deep fry the rocket until crispy. Drain on kitchen paper. Reduce 4 tbsps balsamic vinegar and red wine in a small saucepan to a syrup. Keep to one side. 4 Fill the pan of a steamer with water and add the fish bones. Add 1 tbsp mixed herbs and reduce. Pour 150ml/ 1/4 pint liquid into a saute pan. In a bowl mix the grainy mustard with 150ml/ 1/4 pint double cream and 2 tbsps chopped herbs. 5 Add to the saute pan and season. Heat through and keep to one side. Put a slice of cheese and 1 heaped tsp shallot chutney on each fillet, roll and secure with cocktail sticks, season. Steam for 1 1/2 minutes. 6 Put a ring mould on a plate and fill with the potato. Put the rocket on top and arrange the fish on top. Pour the cream sauce and reduction around the plate. Serve. NOTES : Chef - James Martin Recipe by: Ready Steady Cook
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|Serving Size: 1 Serving (276g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 11 (4%)|
|Amt Per Serving||% DV|
|Total Fat 1.2g||2 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 507.9mg||18 %|
|Potassium 152.6mg||4 %|
|Total Carbohydrate 67.8g||20 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 66.8g|
|Protein 1.6g||2 %|
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Calories per serving: 308
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