Spice Rubbed Trout With Cauliflower Puree

The Flying Chef's Note:

This is super simple, quick and easy recipe to make yet it tastes great, is low is carbs and high in protein. I love fish but have not made trout often, I always thought I just didn't like it. That is until my hubby made a mistake one day and purchased smoked trout instead of the smoked salmon I had asked for. When I tasted it I could not believe how close to smoked salmon it was just a bit saltier and a little stronger in taste. I figured if smoked trout was not dissimilar, then surely fresh would be the same and it was. I still prefer salmon as trout is a more bonier fish, so you get a lot of small bones left in, but not so much that it is annoying.

• Total Time: 45 mins
• Prep Time: 15 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• 2 teaspoons ground cumin
• 2 teaspoons fennel seeds
• 1 teaspoon sweet paprika
• 2 garlic cloves , quartered
• 1 teaspoon finely grated lemon rind
• 1 tablespoon olive oil
• 4 trout fillets
• 1 kg cauliflower , chopped coarsely
• 40 g butter
• 60 ml cream
• 1 teaspoon vegetable bouillon granules
• 40 g butter , extra
• 1 tablespoon lemon juice
• salt and pepper

Directions:

1. Note: You will see from the photo how big my trout fillets were. If yours are small then please halve the spice rub mixture as it will be too much.
2. Boil, steam or microwave cauliflower, until tender, drain.
3. Blend or process cauliflower with butter, vegetable stock and cream, until smooth, season with salt and pepper. I make this first as this can be reheated in the microwave before serving.
4. Dry fry spices in a small frying pan, stirring, until fragrant.
5. Either grind spices, garlic and rind in a mortar with pestle until crushed. I started out this way then got impatient, and blended them, so really take your pick, I just wanted to go quicker.
6. Combine the tablespoon of oil with the spice mixture, rub mixture over fish.
7. Cook fish in a large oiled pan, until cooked through.
8. While fish is cooking, melt the extra butter in a saucepan, stir over a low heat, about 3 minutes or until browned slightly, remove from heat and stir in juice.
9. To Serve: Mound cauliflower puree on a plate top with trout and drizzle with browned butter.