Stuffed poached trout with cauliflower purée - Stir it up Magazine

Stuffed poached trout with cauliflower purée - Stir it up Magazine

stiritupmagazine.co.uk

Gentle cauliflower puree with almond and crab mousse, poached with asparagus and fish stock—delicate flavors in every bite.

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Ingredients

  • g cauliflower
  • g Butter
  • ml milk
  • 1 Clove
  • ½ bay leaf
  • ½ teaspoon almond extract
  • Seasoning to taste
  • g fresh brown crab
  • ml Cognac
  • g sheet of gelatine
  • 2 whole trout, filleted
  • g asparagus
  • g almonds

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