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Preparation time
10 minutes
Total time:
35 minutes
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Ingredients
CAULIFLOWER
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1 medium cauliflower, cut into small florets (about 2 L or 8 cups)
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60 mL (1/4 cup) olive oil
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3 cloves of garlic, chopped
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2 mL (1/2 tsp.) hot pepper flakes
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To taste, sea salt
TROUT FILLETS
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1 L (4 cups) olive oil
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4 trout fillets with skin (about 185 g each), bones removed, at room temperature
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1 lemon, quartered
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To taste, sea salt
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Directions
CAULIFLOWER:
- Preheat oven to 230°C (450°F).
- In a large bowl, combine cauliflower with olive oil, garlic, and hot pepper flakes.
- Spread on a parchment lined baking sheet, sprinkle with salt, and mix to combine again.
- Roast for about 20 minutes until golden and tender, piercing the stem of one floret to check doneness.
TROUT FILLETS:
- About half-way through cauliflower’s cooking time, gently pat trout fillets dry with a paper towel.
- Pour oil into a 2 to 2.5–L (8 to 10–cup) or more pot.
- Heat oil on medium-low until an instant read thermometer reads 70°C (160°F). Stay by pot to check oil temperature.
- Gently place trout fillets in oil, skin side down, and cook while maintaining oil temperature at 70°C (160°F) for about 4 to 5 minutes. The fillet’s internal temperature should read 63°C (145°F).
- Stay by pot until fillets are done.
- Using a slotted spatula, transfer trout fillets to a baking sheet, skin side up. Pat fillets with a paper tower to remove excess oil. Drizzle both sides of each fillet with a lemon quarter and season with salt. Place a trout fillet on each dish and serve with roasted cauliflower.
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