Stuffed trout with baby marrow and butter bean salad
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
For the trout, preheat the oven to 190°C. Line a baking tray with baking paper.
Mix together the cream cheese, pine nuts, garlic, horseradish, spring onion, lemon juice, sun-dried tomatoes and basil. Lightly season with salt and pepper.
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.
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.
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.
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.
