• 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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