Stuffed trout with baby marrow and butter bean salad

Stuffed trout with baby marrow and butter bean salad

Serves: 2
Cooking Time: 40 mins

Ingredients

  • TROUT
  • 230g plain cream cheese, at room temperature
  • 30ml (2 tbsp) pine nuts
  • 2,5ml (½ tsp) fresh garlic, crushed
  • 5ml (1 tsp) creamed horseradish
  • 1 spring onion, thinly sliced
  • 5ml (1 tsp) lemon juice
  • 15ml (1 tbsp) sun-dried tomatoes in oil, finely chopped
  • 10ml (2 tsp) fresh basil, chopped
  • salt and freshly ground black pepper, to taste
  • 2 x 300g trout sides, skin on
  • 15ml (1 tbsp) olive or avocado oil
  • SALAD
  • 5ml (1 tsp) butter
  • 5ml (1 tsp) avocado oil
  • 250ml (1 cup) cherry tomatoes
  • ¼ red onion, thinly sliced
  • 150g (2) baby marrows, thinly sliced
  • 240g (1¼ cups) butter beans
  • 20ml (4 tsp) balsamic vinegar
  • 60ml (¼ cup) fresh flat-leaf parsley leaves
  • fresh microgreens, to serve

Instructions

1

For the trout, preheat the oven to 190°C. Line a baking tray with baking paper.

2

Mix together the cream cheese, pine nuts, garlic, horseradish, spring onion, lemon juice, sun-dried tomatoes and basil. Lightly season with salt and pepper.

3

Place one side of the trout on the baking tray, skin-side down. Spread the filling over the trout and then top with the second piece of trout. Secure lightly with kitchen string.

4

Heat the oil in a pan over medium heat and carefully fry the trout on both sides, 1 minute on each side. Transfer to the baking tray and place in the oven until cooked to your liking, 10 – 15 minutes. When cooled, slice the trout into thick pieces.

5

For the salad, heat the butter and oil in a pan over medium heat. Stir in the tomatoes and onion, and fry for 1 minute. Add the sliced baby marrows and butter beans, and lightly fry until tender, 3 – 5 minutes. Season with salt and pepper, and toss in the vinegar and parsley leaves.

6

Serve warm garnished with microgreens.

Notes

When the trout has been stuffed, place it in the fridge for an hour – this will make handling it easier when frying, as the cream cheese will have firmed up slightly.

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