The wonderful chef and finalist of the Staff Canteen Awards 2020 helped create a delicious starter for Valentines Day using our delicious Wansford Trout!
Delicately flaked Wansford Trout with avocado and herb sauce served with fennel, green apple and cream cheese!
Why wait for Valentines Day when you can enjoy this fresh and flavourful dish today!
Preheat the oven to 180°C fan.
Place the trout skin-side down on a large oiled piece of foil and season with salt and pepper. Drizzle more oil over the top and sprinkle with a little more salt and pepper. Fold the foil over to create a parcel, folding to ensure all edges are sealed. Bake in the oven for 10 minutes.
To check that the trout is cooked, unfold the foil and check the fish is opaque and beginning to flake. If not, reseal the parcel and return to the oven for a few minutes.
Remove the trout from the oven and leave to rest while you make the sauce.
In a blender, combine the coconut milk, avocado, lime juice, fish sauce, sugar and the herbs. Reserve a bot of the herbs to use with the garnish. Blend until the mixture is smooth and the herbs are blended in. Season with salt and pepper.
Thinly slice the fennel and cut the apple into matchsticks.
To plate, pour the avocado and herb sauce in the centre of each plate, flake the trout fillets over the top and discard the skin.
Arrange the reserved herbs in and around the trout.
Garnish with the apple and fennel slices and add a few dollops of cream cheese. Decorate with edible flowers.