MacDonald’s Smoked Rainbow Trout served with Seasonal Veg, Bean Sprout Purée and Remoulade Sauce

Recipe by: MacDonald Maepa Satikge

Ingredients:
Rainbow trout
Hand full  coffee beans
1 cup flour
2 eggs
Bunch rosemary
Breadcrumbs
1 punnet rainbow carrots
Bunch  thyme
Fry oil for fryer
Peeled sweet potatoes
Smoked paprika spice
Salt
Pepper
Honey
Unsalted butter
Cream cheese
Parmesan cheese
Lemon juice
Lemon zest of two lemons
White pepper
Olive oil
3 table spoons mayonnaise
1tsp Dijon mustard.

Rainbow trout:

Smoke trout with smoking chips or coffee beans for 1 minute, let the fish rest.

Dip your fish in flour, egg then rosemary  breadcrumbs and then shallow fry your fish on the crumbed side until golden.

Sticky carrots:

Peal carrots and then blanch in hot salted water for 2 minutes until al dente, let cool in cold icy water. Pam fry with unsalted butter add thyme pepper and honey.

Bean sprout purée:

Soak your bean sprouts in hot water, peel your beens add cream cheese, Parmesan cheese salt, white pepper, lemon juice, lemon zest. Then add all your ingredients into the blender until it turns into a paste.

Sweet potato pops:

Put sweet potatoes on a tray spread with salt pepper and olive oil, oven at 180• and bake for 25 until cooked remove then let cool before the fry. Put fryer on at 180 degrees, dust your

Sweet pops with  tempura flour then fry till golden.

Remoulade:

Mayonnaise, Dijon mustard, lemon juice, honey, lemon zest mix all the ingredients together.