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Steelhead trout with purple cauliflower sauce and citrus salad
Ingredients
Steelhead trout fillets
- 2 whole steelhead trout fillets (portioned skin on to 5 ounce portions)
Purple cauliflower sauce
- 500 grams purple cauliflower
- 750 grams heavy cream
- 50 grams butter
- Salt and pepper to taste
Roasted cauliflower
- 1 whole cauliflower head (cut up into 1 inch florets)
- 2 ounces olive oil
- Salt and white pepper
Citrus salad
- 1 orange, cut up
- 1 lemon, cut up
- 1 blood orange, cut up
Shaved cauliflower and cauliflower confetti
- 4 florets of cauliflower, shaved very thin on a mandolin
- 4 large florets of cauliflower, shaved with a vegetable peeler
Directions
Steelhead truot fillets
- Take your portioned fish and season with salt and pepper. Heat your frying pan up with olive oil.
- Sear your fish skin side down until the skin becomes crispy. Flip the fish and baste in butter until cooked to medium, roughly 2 to 3 minutes.
Purple cauliflower sauce
- Cut the purple cauliflower into rough smaller florets along with the stems.
- Blanch florets & stems in boiling salted water with a splash of white vinegar for 1 minute. Remove and shock in ice water bath till cold.
- Drain the cauliflower and combine with the cream in a pot.
- Bring cream and cauliflower to a boil and then turn down to a simmer. Cook for 10-15minutes or until tender.
- Place the mixture into a blender and blend.
- While blending, add the butter and and turn the speed to high until smooth.
- Check and adjust seasoning if necessary.
Roasted cauliflower
- Take your cauliflower head and cut it into nice 1 inch florets.
- In a mixing bowl toss the cauliflower heads in the olive oil and seasoning.
- Lay the cauliflower on a baking sheet tray and roast in the oven at 400F for 8 to 12 minutes.
Citrus salad
- Peel the orange, lemon and blood orange and slice into small pieces. Once it's all divided, mix together.
Plating
- Take your warm sauce and spoon on the bottom of the plate.
- Rest your warm roasted cauliflower on top of the sauce.
- Place your seared trout on top of the roasted cauliflower.
- Place the citrus salad on top of the fish.
- Add your shaved cauliflower and confetti to garnish on top.
