Smoked trout with vegetable puree
Ingredients
- 3 spring onions, finely chopped
- 250 g carrots, prepared and chopped
- generous knob of butter
- 100 ml vegetable stock
- spritz of white wine (optional)
- 100 ml single cream
- handful of flat-leaf parsley, leaves only, finely chopped
- 3 tbsp finely chopped chives
- 4 smoked trout filets, skinned and deboned
- salt, white pepper
Method
- In a saucepan melt butter over moderate heat, add spring onions and carrots, sweat for a few minutes. Add vegetable stock and bring to the boil, reduce heat and simmer until carrots are soft. Add wine (if used) and cream and cook until liquid is reduced and thickened. Add parsley and chives. Remove from heat and blend to a smooth puree, pass through a fine-meshed sieve, season and return to saucepan. Add trout filets on top of puree and gently reheat puree for 5 minutes.