Roast trout with cauliflower puree
0.75 h
4 raciones
Difficulty:
Media
Ingredients
TROUT
1 x 750 g trout fillet
100 g sugar
300 g salt
PALMETTO
100 g fresh palmetto
1 lemon
10 ml virgin olive oil
BASIL OIL
125 g fresh basil 150 ml olive oil
CAULIFLOWER PUREE
500 g cauliflower
80 g butter 150 g water
With or without salt
Trout
Remove the skin, scales, fat & bones from the trout. Split into 4 fillets of roughly equal size.
Mix the salt & sugar and sprinkle over the surface. Leave to stand for 20 minutes.
Then, rinse the fish in iced water and dry.
Heat a non-stick grill pan until very hot; then cook the side from which the skin was removed on a high heat until roasted. Remove from the heat, stretch out and set aside.
Palmetto
Use a peeler to make thin strips of palmetto. Put it in the pan used for the fish and on a heat for a few seconds; remove from the heat and season with lemon, salt and olive oil.
Basil oil
Blanch the basil in boiling water for 20 seconds. Cool down quickly in iced water.
Blend with the olive oil; strain in a fine strainer so only the oil goes through. Set aside in a cold dark place to maintain the colour.
Cauliflower puree
Dice the cauliflower. Put into a thick-bottomed saucepan and cook with the other ingredients on a low heat with the lid on. Cook for about 20 minutes or until very soft.
Grind and season with salt and a shot of lemon juice (to taste).
Serving
Place the trout fillets on the plate in a half-moon shape; within this, place a spoonful of basil oil. Place the seasoned palmetto pieces on this and top off with the cauliflower purée.
