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Festive Menu 2: Whole Trout & Pea Puree
Festive Menu 2: Mains
Festive Menu 2: Whole Trout & Pea Puree

Ingredients

2 whole trout, gutted and cleaned

Salt and freshly ground black pepper

MARINADE:

60 ml (¼ cup) fresh coriander

60 ml (¼ cup) fresh mint

grated zest of 1 lemon

3 garlic cloves, crushed

MINTED PEAS:

500g McCain Baby Peas

1 clove of garlic

125ml (1/2 cup) creamed cottage cheese

60ml (1/4 cup) fresh mint

Salt and freshly ground black pepper

Lemons or limes to serve

Servings

6

Directions

Preheat the oven to 200 °C. Place a baking sheet in the oven.

1 Make incisions on both sides of the fish. Season with salt and pepper.

2 MARINADE:

Mix the marinade ingredients and rub the fish with the mixture. Put the fish on the heated baking sheet and cook in the oven for 30--35 minutes or until the flesh turned dark pink and flake easily with a fork.

3 PEAS:

Boil the peas in boiling water for 2 minutes. Transfer it to a blender. Add the remaining ingredients and blend until smooth.

4 Spoon the peas on a serving platter and lay the cooked fish on top, garnish with fresh coriander leaves and slices of lemon or limes and serve.