Rolled trout with asparagus and tarragon cream.
Photo, Roberto Caruso.
Take a cue from the mild spring weather and lighten up your Easter Sunday menu. This three-course setting is simple yet chic with a fresh and tangy fish main, chive popovers and the prettiest pavlova cupcakes for dessert.
Chive popovers.
Photo, Michael Alberstat.
Chive popovers
One muffin tin and a handful of baking ingredients turns out patisserie-worthy goodies.
Rolled trout with asparagus and tarragon cream.
Photo, Roberto Caruso.
Rolled trout with asparagus and tarragon cream
These pretty fish roll-ups stuffed with in-season asparagus and drizzled with a fresh tarragon-cream dressing are perfect for brunch or a light dinner.
Raspberry-rhubarb pavolva cupcakes.
Photo, Michael Graydon.
Raspberry-rhubarb pavlova cupcakes
This make-ahead treat will keep (unfilled) in the refrigerator for up to three days.
