Sea trout with cauliflower sauce recipe
 Sea trout served with a creamy cauliflower sauce, roe and a crispy cauliflower garnish. Light but full of flavour! 300–400ml/10–14fl oz vegetable oil2 sea trout fillets (about 80g/2¾oz each)salt and freshly ground black pepper 300–400ml/10–14fl oz vegetable oil 2 sea trout fillets (about 80g/2¾oz each) salt and freshly ground black pepper 1 cauliflower, leaves removed and chopped200ml/7fl oz full-fat milk200ml/7fl oz double creampinch salt 1 cauliflower, leaves removed and chopped 200ml/7fl oz full-fat milk 200ml/7fl oz double cream pinch salt 1 tbsp vegetable oil30g/1oz unsalted butter1 garlic clove, chopped½ head cauliflower, chopped100g/3½oz capers, chopped½ bunch fresh flatleaf parsley, finely chopped1 bunch fresh chives, snipped1 lemon, peeled, split into segments and chopped2 tbsp trout roe or salmon roe, to servedill, to garnish 1 tbsp vegetable oil 30g/1oz unsalted butter 1 garlic clove, chopped ½ head cauliflower, chopped 100g/3½oz capers, chopped ½ bunch fresh flatleaf parsley, finely chopped 1 bunch fresh chives, snipped 1 lemon, peeled, split into segments and chopped 2 tbsp trout roe or salmon roe, to serve dill, to garnish Method To make the sea trout, preheat the oven to 55C/45C Fan. Pour the oil into a roasting tin and preheat for 10 minutes. Season the trout with salt and pepper and place in the roasting tin, then confit in the oven for 30 minutes, turning half way. Meanwhile, to make the sauce, place the cauliflower, milk, cream and salt in a large saucepan. Cover with a lid or cartouche and cook for 10–15 minutes. Place the mixture in a blender or food processor and blend until smooth. To make the cauliflower, heat a frying pan over medium-high heat, add the oil and butter and once frothing add the garlic and cauliflower and fry until crispy. Remove from the oil with a slotted spoon and transfer to a plate with kitchen paper. In a large bowl mix the pan fried cauliflower, capers, parsley, chives and lemon together.Serve the sauce on a plate topped with the trout, pile on the cauliflower mixture and finish with the roe and dill. To make the sea trout, preheat the oven to 55C/45C Fan. Pour the oil into a roasting tin and preheat for 10 minutes. To make the sea trout, preheat the oven to 55C/45C Fan. Pour the oil into a roasting tin and preheat for 10 minutes. Season the trout with salt and pepper and place in the roasting tin, then confit in the oven for 30 minutes, turning half way. Season the trout with salt and pepper and place in the roasting tin, then confit in the oven for 30 minutes, turning half way. Meanwhile, to make the sauce, place the cauliflower, milk, cream and salt in a large saucepan. Cover with a lid or cartouche and cook for 10–15 minutes. Place the mixture in a blender or food processor and blend until smooth. Meanwhile, to make the sauce, place the cauliflower, milk, cream and salt in a large saucepan. Cover with a lid or cartouche and cook for 10–15 minutes. Place the mixture in a blender or food processor and blend until smooth. To make the cauliflower, heat a frying pan over medium-high heat, add the oil and butter and once frothing add the garlic and cauliflower and fry until crispy. Remove from the oil with a slotted spoon and transfer to a plate with kitchen paper. To make the cauliflower, heat a frying pan over medium-high heat, add the oil and butter and once frothing add the garlic and cauliflower and fry until crispy. Remove from the oil with a slotted spoon and transfer to a plate with kitchen paper. In a large bowl mix the pan fried cauliflower, capers, parsley, chives and lemon together. In a large bowl mix the pan fried cauliflower, capers, parsley, chives and lemon together. Serve the sauce on a plate topped with the trout, pile on the cauliflower mixture and finish with the roe and dill. Serve the sauce on a plate topped with the trout, pile on the cauliflower mixture and finish with the roe and dill.