Fall
Spinach and Lemon Trout with Cauliflower, Hazelnuts and Brown Butter
- Prep time 45 minutes
- Cook time 45 minutes
- Serves 4
Author Notes
If you a proof that fall inspires me... Voilà! I offer you a simple and chic dish to celebrate your summer catches (if you are a fishing enthusiast). I created this dish precisely to give a nod to the fishing season which is ending here in Quebec and to highlight the cauliflower season which is in abundance at the moment.
This dish is simply delicious. The buttery side of the cauliflower puree envelops the flesh of the trout with its crispy skin while the spinach stuffing with hazelnuts and preserved lemon creates a wonderful contrast of flavors and textures.
This recipe can seem a little elaborate, but don’t get intimidated. It surely takes a little planning, but it's quite easy to do in the end. And yes, it can be done with salmon too.
—Jonathan Michaud
Ingredients
- INGRDIENTS FOR THE STUFFED TROUT
-
2
large and thick trout fillets with skin
-
1
small leek, white part thinly chopped
-
2
garlic cloves, finely chopped
-
2 cups
baby spinach
-
3 tablespoons
heavy cream
-
1 tablespoon
finely chopped preserved lemon peel
-
2 tablespoons
toasted and finely chopped hazelnuts
-
salt and pepper, to taste
- INGREDIENTS FOR THE PUREE AND GARNISH
-
1
small cauliflower, cut into small florets
-
1
small potato, peeled and diced
-
2 tablespoons
heavy cream
-
1/4 cup
brown butter (see notes)
-
1 teaspoon
garlic powder
-
salt, pepper and lemon juice, to taste
-
chopped chives and toasted hazelnuts (for garnish)
Directions
- NOTE 1 : First you will need to prepare the brown butter. In a small saucepan, melt a little more than 1/4 cup of butter and let it take a light hazelnut color, until the foam disappears from the surface. Pour the butter into a bowl to settle, taking care to leave the residue at the bottom of the pan. The browned butter can also be passed through a fine sieve to filter it. Clean the pan and pour browned butter back in it. Set aside. NOTE 2 : To roast hazelnuts, simply spread some on a cooking sheet and roast them in the oven at 350°F during 8 to 10 minutes stirring them halfway through.
- Prepare the cauliflower puree. In a saucepan, melt 2 tablespoon of butter over medium heat. Add cauliflower and potato as well as 2 tablespoon of water. Mix, cover and cook slowly over low heat until the vegetables are very tender. Once cooked, puree until smooth in a food processor. Add half of the browned butter, cream and garlic powder. Season with salt and finish with a dash of lemon juice. Keep warm.
- For the trout roast stuffing: In a large skillet, sweat the leek and garlic in 1 tablespoon of butter without browning. Add the spinach and toss while mixing. Add the cream, preserved lemon and chopped hazelnuts. Add salt and pepper and turn off the heat as soon as the spinach has wilted perfectly. Set aside and let it chill a little.
- Preheat the oven to 400°F. On the work surface, place the two trout fillets skin side down and season the flesh side. If necessary, remove the thinner part (belly) of the fillets. Spread the spinach stuffing on one of the two fillets and place the second on top. Using kitchen twine, tie the roast securely every inch. Transfer the trout roast to a baking sheet lined with parchment paper and lightly oil the skin of the fish. Bake for 20 minutes. Let the roast rest for 5 minutes under foil while you ready to serve.
- To serve: Reheat the puree and the rest of the browned butter if needed. Place a generous portion of puree in the center of the plates. Cut nice thick slices of roast trout and place on the puree. Drizzle with a spoonful of hot brown butter. Finish with some chopped toasted hazelnuts and chopped chives.
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