Title: Flash Fried Trout with Sweet Fried Leeks And Potato Salad
Categories: Coxon's kit, Coxon1
Yield: 1 servings

-------------------------------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

For the trout: Heat the oil in a heavy based pan. Cut the trout into
suitable pieces. Make an incision in the silvery side to prevent the trout
from curling up whilst being cooked.

Fry off the trout for 30 seconds on each side and add the remaining
ingredients to the pan, and reduce. Serve warm with leek and potato salad.

For the leeks: Heat the butter in a heavy based pan and add the leeks and
brown. Then add the garlic cloves, bay leaves, honey and thyme, and cook
with the leeks, over a gentle heat.

For the potato salad: As soon as the potatoes are cooked slice them and
place into a bowl. Add the double cream, mustard, horseradish, lemon juice,
red onion and parsley, then fold in the mayonnaise. Place onto the plate
ready to serve with the trout.

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