Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Serves
Serves 2
By Anna HaughFrom Saturday Kitchen
Ingredients
For the sea trout
- 300–400ml/10–14fl oz vegetable oil
- 2 sea trout fillets (about 80g/2¾oz each)
- salt and freshly ground black pepper
For the sauce
- 1 cauliflower, leaves removed and chopped
- 200ml/7fl oz full-fat milk
- 200ml/7fl oz double cream
- pinch salt
For the cauliflower
- 1 tbsp vegetable oil
- 30g/1oz unsalted butter
- 1 garlic clove, chopped
- ½ head cauliflower, chopped
- 100g/3½oz capers, chopped
- ½ bunch fresh flatleaf parsley, finely chopped
- 1 bunch fresh chives, snipped
- 1 lemon, peeled, split into segments and chopped
- 2 tbsp trout roe or salmon roe, to serve
- dill, to garnish
Method
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To make the sea trout, preheat the oven to 55C/45C Fan. Pour the oil into a roasting tin and preheat for 10 minutes.
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Season the trout with salt and pepper and place in the roasting tin, then confit in the oven for 30 minutes, turning half way.
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Meanwhile, to make the sauce, place the cauliflower, milk, cream and salt in a large saucepan. Cover with a lid or cartouche and cook for 10–15 minutes. Place the mixture in a blender or food processor and blend until smooth.
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To make the cauliflower, heat a frying pan over medium-high heat, add the oil and butter and once frothing add the garlic and cauliflower and fry until crispy. Remove from the oil with a slotted spoon and transfer to a plate with kitchen paper.
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In a large bowl mix the pan fried cauliflower, capers, parsley, chives and lemon together.
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Serve the sauce on a plate topped with the trout, pile on the cauliflower mixture and finish with the roe and dill.
