Recipe by The Flying Chef
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.
- 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 See How It's Made
- 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.
- Boil, steam or microwave cauliflower, until tender, drain.
- 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.
- Dry fry spices in a small frying pan, stirring, until fragrant.
- 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.
- Combine the tablespoon of oil with the spice mixture, rub mixture over fish.
- Cook fish in a large oiled pan, until cooked through.
- 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.
- To Serve: Mound cauliflower puree on a plate top with trout and drizzle with browned butter.