SPICE RUBBED TROUT WITH CAULIFLOWER PUREE
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.
Provided by The Flying Chef
Categories Trout
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 408.8, Fat 30.2, SaturatedFat 14.7, Cholesterol 105.5, Sodium 239, Carbohydrate 15.9, Fiber 7, Sugar 6.2, Protein 22.4
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