Spice Rubbed Trout With Cauliflower Puree

READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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