Cream cheese stuffed trout with marrow and butterbean salad
2 x 300 g trout sides, skin on
80 g plain cream cheese
10 ml (2 teaspoons) pine-nuts
2.5 ml (½ teaspoon) fresh garlic, crushed
5 ml (1 teaspoon) creamed horseradish
1 spring onion thinly sliced
5 ml (1 teaspoon) lemon juice
15 ml (1 tablespoon) sun-dried tomatoes in oil, finely chopped
10 ml (2 teaspoons) fresh basil, chopped
salt and freshly ground black pepper to taste
15 ml (1 tablespoon) olive oil
5 ml (1 teaspoon) butter
5 ml (1 teaspoon) avocado oil
250 ml (1 cup) cherry tomatoes
¼ red onion thinly sliced
150 g baby marrows, thinly sliced
240 g butter beans
20 ml balsalmic vinegar
Handful flat parsley leaves
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 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, one minute 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 one minute. Add the sliced baby marrow and butter beans and lightly fry until tender, 3 to 5 minutes. Season with salt and pepper and toss in the vinegar and parsley leaves.
Serve warm and garnish with sprouts or micro-greens.