Ignoring the above, however (I did say it was about balance), firstly, I have a fun, festive cocktail to get you going!"
Clementine Margarita Cocktail
Tequila chilled in the freezer
200g White Sugar
1 bag clementines
Melt the sugar with 200ml water and leave to cool. Juice the Clementines. In a jug, add 2 parts tequila, 2 parts clementine juice, 1 part sugar syrup and stir. Taste to see if the balance is right and adjust accordingly - if you prefer sour add a squeeze of lemon juice or less sugar syrup. Serve in chilled glasses rimmed with salt or sugar and filled with crushed ice.
Baked trout with tahini sauce and greens
for the trout
2 small trout stuffed with parsley stalks, a pinch of ground cumin, lemon wedges, seasoned and drizzled with olive oil.
blanched winter greens like chard, cavolo nero or savoy cabbage.
for the tahini Sauce
1 large tbsp spoon Tahini
100ml Water approx
Juice of ½ Lemon
½ crushed garlic clove
1 tbsp Olive oil
1 tbsp finely chopped parsley
¼ tsp sweet paprika
In a bowl whisk 2 tablespoons tahini with the lemon juice slowly whisk in the water until you have the consistency of single cream then add the olive oil, parsley and paprika. Season.
To serve, bake the trout and serve warm with the blanched greens and tahini sauce poured all over.