Trout Grenobloise

Ingredients

• New Potatoes
• Trout
• Butter
• Olive Oil
• Parsley
• Capers
• Bread
• Lemon

Method

1. Boil Potatoes (10 mins)
2. Cube Bread and fry gently in Oil until brown all over
3. Fry Trout on both sides in Oil and Butter (5 mins each side)
4. Remove Trout to rest, in same pan add a little Water, Lemon (segmented), Capers and chopped Parsley (3 mins)
5. Add fried bread (1 min)
6. To Serve Trout with sauce, Salad and Potatoes on the side

Mushroom Risotto

Ingredients

• Dried Porcini Mushrooms
• Onion
• Celery
• Risotto Rice
• White Wine
• Vegetable Stock
• Portobello Mushrooms
• Lemon
• Parsley
• Cornichon
• Parmesan Cheese
• Butter

Method

1. Rehydrate the Porcini in hot water (5 mins)
2. Gently fry diced Onion and Celery in a little Olive Oil (5 mins)
3. Turn up heat and add Risotto Rice (1 min)
4. Add Wine and allow rice to swell a little (2 mins)
5. Add drained Porcini Mushroom water (don’t add the grit that collects at the bottom)
6. Chop the Porcini and add to Rice
7. Add Vegetable Stock a little at a time, stirring every now and then (30 mins)
8. Mean while fry sliced Portobello (10 mins)
9. Mix with chopped Parsley, sliced Cornichon and Lemon Juice
10. When Rice is soft, stir in grated Parmesan Cheese, Butter and season
11. To serve spoon rice onto dish and top with Portobello Mushrooms

Roasted Vegetables with Salsa Verde

Ingredients

• Butternut Squash
• Fennel
• Pepper
• Courgette
• Garlic
• Shallot
• Plum Tomatoes
• Balsamic Vinegar
• Olive Oil

Pilau Rice:

• Basmati Rice
• Onion
• Butter
• Fish Stock

Salsa Verde:

• Parsley
• Mint
• Lemon Juice
• Dijon Mustard
• Extra Virgin Olive Oil

Method

1. Chop Vegetables into large chunks, place in oven dish
2. Cover in Olive Oil and Balsamic Vinegar
3. Bake @180C (1 hour)
4. For Pilau Rice, melt a little butter in oven dish and fry onions until soft
5. Add Rice and Fish Stock cover with tin foil, and Bake @180C (30 mins)
6. For Salsa, finely chop Parsley and Mint (4:1 ratio)
7. Tip into a blender with a little Lemon Juice and Dijon Mustard
8. Gradually pour in Extra Virgin Olive Oil with blender on until you have a good consistency
9. Season well
10. Serve Vegetables with Salsa Verde drizzled on top, and Pilau Rice on the side