ingredients

 

2 4 6 8 Servings

• 1 trout, clean & filleted

• 2 small parships

• 100 grams sugar snaps

• 2 tablespoons flaked almonds

• 0.25 teaspoon garam masala

• 0.25 teaspoon ground ginger

• 25 grams butter

• 1 tablespoon runny honey

implements

 

for cooking 2 servings

• small saucepan

• roasting tin

• colander

• another roasting tin and kitchen foil

instructions

 

1. Pre-heat the oven to 200C and boil some water in the small saucepan.

2. Cut the parsnips into 3cm chunks and then each of them into four lengthways, so that you end up with “chips”. Throw them into the boiling water and cook for 5-6 minutes, until soft but still in shape.

3. Tear off 2 pieces of the kitchen foil large enough to wrap each filet of trout.

4. Divide the butter into 4 pieces. Use two of them to grease each piece of the foil then place the trout on top of it, skin down. Season well and sprinkle 2 tablespoons of flaked almonds evenly on top of the trout. Rest the remaining 2 pieces of butter on the almonds, wrap the parcels and set them aside.

5. Drain the parsnips and place them in the roasting tin. Glaze them with 1 tablespoon of honey. Sprinkle with a ¼ teaspoon garam masala and a ¼ teaspoon of ground ginger. Season well.

6. Place the parsnips and the trout parcels in the oven for 12-13 minutes. If you have another roasting tray –use it for the trout otherwise place the parcels directly onto the oven shelf.

7. In the meantime, rinse the small saucepan and fill it with water. Bring it to the boil and cook the sugar snaps for 3 minutes. Drain.

To serve - Arrange the parsnip chips in the middle of the plate and place the sugar snaps on top. Gently open the trout parcels take the fish out and rest it on the sugar snaps. Pour melted butter from the parcels on top and around the fish.