Try this Smoked Rainbow Trout with Compote of Caramelised Beetroot recipe, or contribute your own.Suggest a better description
Wash and dry the fish. If large cut the fillets in half diagonally to produce 4 portions. Place coriander and a few slices of lime on to a tray ready for cooking and season. In a bowl mix together soy sauce, sugar, oil and brush over the fish. Place into a smoker, seal thoroughly and smoke for 2 minutes. Remove and finish the cooking process in the oven. Serve with picked leaves and the caramelised beetroot. Beetroot: Heat the oil in a thick heavy based pan. Add the sliced onions and crushed garlic. Sweat off. Cook for 20-30 minutes slowly, stirring occasionally. Add the julienne of beetroot and stir. Add the honey, raspberry vinegar, brandy, red wine and stir in thoroughly. Reduce the liquids until syrup consistency. Add the vegetable stock and bring to the boil. Then simmer for a further 15 minutes. Ladle into a bowl, spoon over some fromage frais, sprinkle with chopped chives and crisp dried beetroot and carrot for that extra finishing touch. DISCLAIMER? Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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|Serving Size: 1 Serving (849g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 55 (30%)|
|Amt Per Serving||% DV|
|Total Fat 6.1g||8 %|
|Saturated Fat 0.9g||4 %|
|Monounsaturated Fat 3.2g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 0mg||0 %|
|Sodium 1753.6mg||60 %|
|Potassium 188.2mg||5 %|
|Total Carbohydrate 30.1g||9 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 27g|
|Protein 1.7g||2 %|
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Calories per serving: 182
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