Smoked Rainbow Trout With Compote Of Caramelised Beetroot Recipe

• 2 lb Sea trout, cleaned and gutted, up to 3
• 1 Tbsp. Extra virgin olive oil
• 1 Tbsp. Fresh coriander
• 2 x Limes
• 2 Tbsp. Light soy sauce
• 1 Tbsp. Brown sugar
• 1 Tbsp. Sesame oil
• 2 Tbsp. Extra virgin olive oil
• 350 gm Red onions, thinly sliced
• 2 x Cloves garlic, crushed
• 275 gm Beetroot, julienne
• 1 x Bay leaf
• 15 ml Brandy
• 1 1/4 lt Vegetable stock
• 2 Tbsp. Raspberry vinegar
•     Salt and pepper to taste
• 3 Tbsp. Red wine
• 2 Tbsp. Clear honey
•     Fromage frais
•     Chives, minced
• 1 piece dry crisp beetroot and dry carrot

Directions