Herb crusted rainbow trout with parsnip purée, spinach and broccoli, with coconut, lemon grass and chilli sauce

Herb crusted rainbow trout with parsnip purée, spinach and broccoli, with coconut, lemon grass and chilli sauce

Herb crusted rainbow trout with parsnip purée

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

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

1

For the spinach and broccoli, heat the butter in a large non-stick frying pan.

2

When it starts to brown, add the vegetables and cashew nuts, and sauté for 1 – 2 minutes.

3

For the parsnip purée, heat the butter in a large non-stick frying pan and sauté the parsnips until soft, about 6 – 7 minutes.

4

Add the remainder of the ingredients to the pan. Cook for 15 minutes, drain and purée in a blender until smooth.

5

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.

6

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.

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