Compiled by Raphaella Frame-Tolmie Food production and recipes Richard Carstens Photographs Sean Calitz Ingredients: • 20g parsley • 42g butter • 10g Gruyère cheese • 1 slice of white bread • 4 x 150g rainbow trout • 100g spinach • A knob of butter • 500ml red wine • 165ml fish stock • 165ml cream • 10g butter • 75ml cream • 100g mashed potato • 20g pine nuts, toasted Directions: Preheat the oven to 180ºC. Blend the parsley, butter, Gruyère cheese and white bread to form a paste. Spread between two sheets of baking paper until about 2mm thick and freeze. When hardened, slice into rectangles big enough to cover each piece of fish and press onto the trout. Bake the fish on a baking tray for about four minutes. Blanch the spinach in boiling water and drain. Heat a knob of butter in a saucepan until it begins to brown and sauté the spinach. Place the red wine in a small saucepan and reduce over medium heat until syrupy in consistency. Add the fish stock and reduce again. Add the cream and whizz with a hand stick blender until very frothy. Whisk the 10g butter and 75ml cream into the mashed potato until smooth. Place a spoonful in the centre of each plate and top with the spinach and pine nuts. Place the herb-crusted trout over the spinach and drizzle the red wine foam around the plate. Serves 4 This recipe was originally featured in the January/February 2012 issue of House and Leisure.