Stuffed poached trout with cauliflower purée
Gentle cauliflower puree with almond and crab mousse, poached with asparagus and fish stock—delicate flavors in every bite.
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at stiritupmagazine.co.uk.
Ingredients
- 600 g cauliflower
- 30 g Butter
- 300 ml milk
- 1 Clove
- ½ bay leaf
- ½ teaspoon almond extract
- Seasoning to taste
- 250 g fresh brown crab
- 25 ml Cognac
- 1 g sheet of gelatine
- 2 whole trout, filleted
- 350 g asparagus
- 65 g almonds
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Roasted fish with turmeric oil and cauliflower purée
nzwomansweeklyfood.co.nz
Seared Trout with Cauliflower and Bacon-Herb Dressing | RICARDO
ricardocuisine.com
.jpg?resize=628%2C630&format=auto)
Smoked Trout and Pickled Cauliflower Rolls
gourmettraveller.com.au
Cauliflower Steaks with Cauliflower Purée
onceuponachef.com
Cauliflower vichyssoise with smoked trout and caviar – Food & Home Magazine
foodandhome.co.za
Coddled eggs on cauliflower puree recipe | Woolworths TASTE
taste.co.za
Stuffed Whole Trout or Flounder
robertstjohn.com
Cauliflower Puree
foodbydrygast.com