Sea trout with cauliflower sauce

Sea trout with cauliflower sauce

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 2

By Anna Haugh
From 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
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