• Herb crusted rainbow trout with parsnip purée

    Serves: 4
    Cooking Time: 45 mins + extra to chill


    • 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



    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.


    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.