Thursday, 14 May 2009

Recipe - Oven-baked Trout with Horseradish Mash and Cauliflower Puree


I must admit that I had never tried Cauliflower Puree before cooking it for this meal. The fact that I blog about it can only mean one thing, that I really liked it. It had a very nice flavour and I liked its texture together with the slightly firmer mash. I didn't do much with it visually this time but I'm sure it can be used to decorate the plate if you put your mind to it.

Before you hit the comment button, the tomatoes I roasted were ripe, they are supposed to be that colour. They are a UK grown variety called Sunset Cherry. They can be found in Waitrose (and probably other places). They have a sweet flavour that I really like.

Oven-baking trout like this is a quick and easy way to cook one of my favorite fishes. Not much of effort to pile it in some tin foil and forgetting about for 15 minutes in the oven. As the eagle eyed amongst you will notice, I drizzled the trout and tomatoes with some balsamic vinegar before serving but that's up to you.

Enough chit-chat, over to the recipe...

Ingredients
Horseradish Mash
Potatoes
Milk
Butter
Salt
Pepper
Horseradish Sauce

Cauliflower Puree (serves 4)
500g cauliflower, roughly chopped
Milk, enough to just cover the cauliflower
Salt
Pepper
Butter

Trout (per portion)
1 trout fillet
Salt
Pepper
Butter

Cherry tomatoes on the vine (Optional)

Method
Horseradish Mash
Make mash your normal way and stir in horseradish sauce to your taste.

Cauliflower Puree
Put the cauliflower in a pan, pour over the milk and season well. Bring the milk to a boil (don't turn your back while waiting for it to boil) and then turn it down to a simmer. Let it simmer for 10 - 12 minutes or until the cauliflower is tender.

Fish out the cauliflower, preserving the milk, and transfer to a suitable container. Add some butter and use a staff mixer or similar to make a puree. If it is too loose, add some of the preserved milk. If it turns out a bit to runny, put it back in a pan and simmer until reduced.

Oven-baked Trout
Pre-heat the oven to 200c.

Lightly grease a sheet of tin foil with butter. Put the fillet on the tin foil, skin down, and season well. Make a loose parcel by folding the tin foil over the fish.

Put the parcel in the oven for about 15 - 20 minutes. (You can cook the tomatoes in the oven at the same time)

Enjoy!

4 comments:

  1. No comments yet? WHY?
    Trout is my favorite fish..and paired with horseradish, nice!
    I haven't done the cauliflower mash yet .sounds great! I grew those tomatoes last year, or something like them..great flavor!

    ReplyDelete
  2. Red,

    Could be a combination of lack of readership and lack of interest ;)

    Thanks for your comment. The cauliflower puree was a great surprise. Hopefully you'll like it too when you try it.

    I'll make sure to keep an eye out for those tomatoes. They sure tasted good.

    // Mike

    ReplyDelete
  3. Looks great, sounds tasty. Wish I had looked up the recipe before I went to the grocery store instead of after I got home! Nancy in Texas

    ReplyDelete
  4. Nancy,

    I'm really glad that you liked the look of this recipe. Hopefully you'll be able to try it soon. Would love to hear what you think of it when you try it.

    // Mike

    ReplyDelete

Please leave a comment. Positive or negative - all comments are welcome and useful. I do enjoy hearing what you think of my posts, what is good and what needs improving so please post away.

// Mike

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