Herb crusted rainbow trout with parsnip purée
Ingredients
Herb crusted rainbow trout
- 20g (2 tbsp) fresh parsley
- 20g (2 tbsp) fresh coriander
- 10g (1 tbsp) Gruyère, grated
- 20g (2 tbsp) unsalted butter, softened
- 1 slice white bread
- 4 x 150g trout
Spinach and broccoli
- 10g (1 tbsp) butter
- 100g baby spinach
- 100g broccoli, blanched
- 20g (2 tbsp) cashew nuts, toasted
Parsnip purée
- 100g butter
- 300g parsnips, peeled and chopped
- 250ml (1 cup) water
- 200ml fresh cream
Coconut, lemon grass and chilli sauce
- 1 lemon grass stalk, bruised
- 8cm fresh ginger, sliced
- 2 garlic cloves, chopped
- 1 red chilli, chopped
- 400ml coconut milk
Instructions
For the spinach and broccoli, heat the butter in a large non-stick frying pan.
When it starts to brown, add the vegetables and cashew nuts, and sauté for 1 – 2 minutes.
For the parsnip purée, heat the butter in a large non-stick frying pan and sauté the parsnips until soft, about 6 – 7 minutes.
Add the remainder of the ingredients to the pan. Cook for 15 minutes, drain and purée in a blender until smooth.
For the coconut, chilli and lemon grass sauce, heat a non-stick frying pan and sauté the lemon grass, ginger, garlic and chilli until soft and fragrant.
Add the coconut milk, simmer for 15 minutes then strain.
Notes
Use a stick blender to give your coconut, lemon grass and chilli sauce a foam effect – so easy and sure to impress! For added indulgence, make the parsley oil shown here by blanching 50g of fresh flat-leaf parsley. Refresh the parsley in ice water, then blend parsley with 50ml extra virgin olive oil and sieve through muslin cloth, an oil filter or even a coffee filter.
