Spice Rubbed Trout With Cauliflower Puree

Ingredients

• 2 teaspoons ground cumin
• 2 teaspoons fennel seeds
• 1 teaspoon sweet paprika
• 2 garlic cloves, quartered
• 1 teaspoon finely grated lemon rind
• 1 tablespoon olive oil
• 4 trout fillets
• 1 kg cauliflower, chopped coarsely
• 40 g butter
• 60 ml cream
• 1 teaspoon vegetable bouillon granules
• 40 g butter, extra
• 1 tablespoon lemon juice
• salt and pepper

Directions

1. 1

   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.

2. 2

   Boil, steam or microwave cauliflower, until tender, drain.

3. 3

   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.

4. 4

   Dry fry spices in a small frying pan, stirring, until fragrant.

5. 5

   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.

6. 6

   Combine the tablespoon of oil with the spice mixture, rub mixture over fish.

7. 7

   Cook fish in a large oiled pan, until cooked through.

8. 8

   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.

9. 9

   To Serve: Mound cauliflower puree on a plate top with trout and drizzle with browned butter.