Method • Cut carrot, leeks and spring onion into thin juliennes. Refresh in chill ice water
• Evenly apply oil to the onions and roast for 8 minutes in a preheated oven until cooked. • Cooland then peel off the outer dry skin and slice them into cm thickroundels keeping the layers intact. Pan fry it with little butter tillgolden brown, season and keep warm. • Slice the blanch tomato into cm roundels, pan fry it in a pan till golden brown. • Slice the boiled potatoes, pan fry it with butter and season it, keep aside • Chiffonade baby spinach, heat butter in a pan saut with chopped onion, garlic and spinach, season it and keep warm. • Marinate the Trout fillet with salt pepper and thyme, dredge it with flour and pan fry it in clarified butter, keep warm. • Arrange the tomatoes potatoes onion pan fried fish and saut spinach intermittent layers • Render bacon into crisps, remove and chop finely, keep aside. • Sautonion in the rendered fat and add butter along with the almond flakescook it till butter starts frothing. Add chopped parsley and choppedbacon to the emulsion. • Drizzlethe emulsion on the arranged dish and garnish with salad of carrotleeks and spring onion chiffonade, buttered asparagus spears and awedge of lemon. • Trout can be substituted with Pomfret Group Moderator for [EMAIL PROTECTED] [EMAIL PROTECTED] [EMAIL PROTECTED] Connect your World with Us join Now - http://groups.yahoo.com/group/dimpill_gang/join Affiliated group from dimpill_gang for Only Adult Mails - http://groups.yahoo.com/group/fantazies/join Affiliated group from dimpill_gang for Only Health and Food Mails - http://groups.yahoo.com/group/Health_and_Gourmet/join Explore your hobbies and interests. Go to http://in.promos.yahoo.com/groups/
