Herb crusted rainbow trout with parsnip purée, spinach and broccoli, with coconut, lemon grass and c
Click here for the recipe for this herb crusted rainbow trout with parsnip purée, spinach and broccoli, with coconut, lemon grass and chilli sauce.
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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
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