Ingredients

Trout fillets, pin boned

200ml

Almond Milk

parsnips

200ml

Coconut Cream

1 tsp

Steenbergs Organic Ground Turmeric

1 tsp

Amchur Powder

½ tsp

Salt

½ tsp

Cracked Black Pepper

2 tsp

Ginger, minced

Flaked Almonds, Coriander, Ginger Julienne to serve

This striking purée is mellow with coconut but tangy with a hint of Amchur and Ginger. Trout poached in almond milk is sweet and forgiving, the perfect comfort food dish, created by Gourmet Glow www.gourmetglow.co.uk

Photographer Richard Budd (@richardbudd) with www.dorsetfoodanddrinkphotographer.co.uk

Method

Bring the almond milk to a simmer and slide in the trout fillets. Reduce the temperature and gently poach for 8-10 minutes until just cooked (time will depend on the size of the fillets). Remove from the liquid and remove the skin. Set aside.
Meanwhile, peel the parsnips and cut into small chunks. Put into a pan with the coconut cream, turmeric, amchur, salt, pepper and minced ginger. Bring to a simmer and cook for 15 minutes, covered until tender.
Blitz the puree in a food processor or blender until smooth and silky, taste and adjust the seasoning if necessary.
Break the trout into flakes and serve on top of the puree, add some flaked almonds for crunch, coriander for freshness and fresh ginger for bite. Serve immediately.