Steelhead trout with purple cauliflower sauce and citrus salad

By Daniel Boulud
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SERVES
6
TOTAL TIME

Ingredients

Steelhead trout fillets

  • 2 whole steelhead trout fillets (portioned skin on to 5 ounce portions)

Purple cauliflower sauce

  • 500 grams purple cauliflower
  • 750 grams heavy cream
  • 50 grams butter
  • Salt and pepper to taste

Roasted cauliflower

  • 1 whole cauliflower head (cut up into 1 inch florets)
  • 2 ounces olive oil
  • Salt and white pepper

Citrus salad

  • 1 orange, cut up
  • 1 lemon, cut up
  • 1 blood orange, cut up

Shaved cauliflower and cauliflower confetti

  • 4 florets of cauliflower, shaved very thin on a mandolin
  • 4 large florets of cauliflower, shaved with a vegetable peeler

Directions

Steelhead truot fillets

  1. Take your portioned fish and season with salt and pepper. Heat your frying pan up with olive oil. 
  2. Sear your fish skin side down until the skin becomes crispy. Flip the fish and baste in butter until cooked to medium, roughly 2 to 3 minutes. 

Purple cauliflower sauce

  1. Cut the purple cauliflower into rough smaller florets along with the stems.
  2. Blanch florets & stems in boiling salted water with a splash of white vinegar for 1 minute. Remove and shock in ice water bath till cold.
  3. Drain the cauliflower and combine with the cream in a pot.
  4. Bring cream and cauliflower to a boil and then turn down to a simmer. Cook for 10-15minutes or until tender.
  5. Place the mixture into a blender and blend.
  6. While blending, add the butter and and turn the speed to high until smooth.
  7. Check and adjust seasoning if necessary.

Roasted cauliflower

  1. Take your cauliflower head and cut it into nice 1 inch florets.
  2. In a mixing bowl toss the cauliflower heads in the olive oil and seasoning.
  3. Lay the cauliflower on a baking sheet tray and roast in the oven at 400F for 8 to 12 minutes.

Citrus salad

  1. Peel the orange, lemon and blood orange and slice into small pieces. Once it's all divided, mix together.

Plating

  1. Take your warm sauce and spoon on the bottom of the plate.
  2. Rest your warm roasted cauliflower on top of the sauce.
  3. Place your seared trout on top of the roasted cauliflower.
  4. Place the citrus salad on top of the fish.
  5. Add your shaved cauliflower and confetti to garnish on top.

WATCH

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