I spent years as a single mother cooking for an unappreciative audience. I shouldn't say unappreciative - just young people with an as yet uneducated palates. Now they are young adults. My son has become an excellent cook, surpassing my skills, so it was fun to invite him over to dinner and present him with this stuffed trout with mango cucumber dill salsa. The trout was stuffed with a mixture of spinach, portobello mushrooms and dill. It was a great success. Even he had little to offer in the way of suggestions for improvement.
The recipe came from a cookbook by Anne Lindsay. Accompaniment included 3 colours of new potatoes tossed with olive oil and dill and a stirfry of zucchini, 3 colours of peppers with garlic and rosemary. This was followed by a salad and then sorbet with fresh berries. Three day weekends make it so much easier to entertain!