Name: Spice-rubbed trout with cauliflower puree
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 1 teaspoon ground cumin; 1 teaspoon fennel seeds; 1/2 teaspoon sweet paprika; 1 clove garlic, quartered; 1 teaspoon coarsely grated lemon rind; 1 tablespoon olive oil; 4 x 200g ocean trout fillets, skin on; 800 gram cauliflower, chopped coarsely; 30 gram butter; 1/4 cup (60ml) cream; 30 gram butter, extra; 2 tablespoon lemon juice

Ingredients

1 teaspoon ground cumin

1 teaspoon fennel seeds

1/2 teaspoon sweet paprika

1 clove garlic, quartered

1 teaspoon coarsely grated lemon rind

1 tablespoon olive oil

4 x 200g ocean trout fillets, skin on

800 gram cauliflower, chopped coarsely

30 gram butter

1/4 cup (60ml) cream

30 gram butter, extra

2 tablespoon lemon juice

Method

1.Dry-fry spices in small frying pan, stirring, until fragrant. Using mortar and pestle, grind spice mixture, garlic and rind until crushed.

2.Combine spice mixture, oil and fish in medium bowl. Grill or pan-fry fish (in non-stick pan) and cover to keep warm.

3.Meanwhile, boil, steam or microwave cauliflower until tender; drain. Mash cauliflower with butter and cream in large bowl until smooth. Cover to keep warm.

4.Melt extra butter in small saucepan; stir over low heat about 3 minutes or until browned lightly. Remove from heat; stir in juice.

5.Serve trout with cauliflower puree and browned butter.

Women's Weekly Food