This fish’s light and crunchy batter is perfectly complemented by the earthy and nutty parsnips.
Print Recipe 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)
This effortless show-stopper festive salad wreath boasts salty salmon, which pairs perfectly with the sweetness of the balsamic glaze and a balanced texture of artichokes and creamy mozzarella.…