Flash Fried Trout with Sweet Fried Leeks And Potato Salad
| Yield: | 1 servings |
| Categories: |
| FOR THE TROUT | ||
| 4 | tb | Red wine vinegar |
| 12 | oz | Trout; skinned fillet |
| Coriander leaves | ||
| 140 | ml | Vegetable stock |
| 1 | ts | Bp olive oil |
| 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 |
| Salt and pepper | ||
| 2 | Thyme sprigs | |
| FOR THE POTATO SALAD | ||
| 1 | lb | New potatoes; cooked and warm, |
| ; skins on | ||
| 1 | ts | Grated horseradish or horseradish sauce |
| 1 | Red onion; finely chopped | |
| 1/2 | Lemon juice | |
| Salt and pepper | ||
| 4 | tb | Mayonnaise |
| 1 | ts | English mustard |
| 1 | ts | Parsley; chopped |
| 1 | tb | Double cream |
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