Seared Trout with Cauliflower and Bacon-Herb Dressing
This fish recipe, courtesy of Jeremy Peake, chef at Café RICARDO, is guaranteed to be a hit at the table. A few simple steps are all you need to prepare this restaurant-worthy dish featuring puréed cauliflower, roasted cauliflower and trout fillets. Top with an herb dressing, bacon and pickled cauliflower.
Ingredients
- 1 cup (110 g) cauliflower, cut into small florets (see note)
- 3 tbsp sugar
- 3 tbsp (45 ml) white wine vinegar
- 3 tbsp (45 ml) water
- 1 tsp salt
- 1/2 tsp turmeric
- 8 thick slices bacon (about 9 oz/250 g)
- 1/4 cup (10 g) dill, finely chopped
- 1/4 cup (10 g) flat-leaf parsley, finely chopped
- 1/4 cup (10 g) chives, finely chopped
- 2 tbsp capers, chopped
- 1 tbsp (15 ml) caper juice
- 1/2 lemon, zest finely grated and juiced
- 3/4 cup (180 ml) olive oil
- 6 cups (600 g) cauliflower, cut into large florets
- 2 tbsp (30 ml) olive oil
- 2 shallots, thinly sliced
- 1 tbsp (15 ml) olive oil
- 2 garlic cloves, chopped
- 6 cups (600 g) cauliflower, coarsely chopped (see note)
- 2 cups (500 ml) water
- 1/2 cup (125 ml) milk
- 1 1/2 lb (675 g) trout fillet with skin (taken from the thickest part of the fillet), cut into 4 pieces (see note)
- 1 tbsp (15 ml) olive oil
- 2 tbsp butter, softened
- 3 tbsp blanched (peeled) hazelnuts, roasted and coarsely chopped (optional)
Instructions
- Place the cauliflower florets in a 1-cup (250 ml) jar.
- In a small pot, bring the remaining ingredients to a boil until the sugar and salt have dissolved.
- Pour the boiling liquid into the jar over the cauliflower. Let cool. Cover and refrigerate until the cauliflower is completely chilled, about 2 hours.
This fish recipe, courtesy of Jeremy Peake, chef at Café RICARDO, is guaranteed to be a hit at the table. A few simple steps are all you need to prepare this restaurant-worthy dish featuring puréed cauliflower, roasted cauliflower and trout fillets. Top with an herb dressing, bacon and pickled cauliflower.