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

Ingredients

• <h3>Herb crusted rainbow trout</h3>
• 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
• <h3>Spinach and broccoli</h3>
• 10g (1 tbsp) butter
• 100g baby spinach
• 100g broccoli, blanched
• 20g (2 tbsp) cashew nuts, toasted
• <h3>Parsnip purée</h3>
• 100g butter
• 300g parsnips, peeled and chopped
• 250ml (1 cup) water
• 200ml fresh cream
• <h3>Coconut, lemon grass and chilli sauce</h3>
• 1 lemon grass stalk, bruised
• 8cm fresh ginger, sliced
• 2 garlic cloves, chopped
• 1 red chilli, chopped
• 400ml coconut milk