Stuffed trout with baby marrow and butter bean salad – Food & Home Magazine
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
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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
- freshly ground black pepper
- 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
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