Ocean Trout, Cauliflower, Chorizo and Romesco with Fish Crackling – Basketcase Gourmet
This is a stunning main course that is dinner party worthy. A few easy steps that can be prepped ahead of time, leaving the fish to be cooked and the dish assembled when your guests arrive. The fish...
Ingredients
- 1kg Ocean Trout – middle piece if possible, skin on
- ROASTED VEGIE SPRINKLE
- 1 cauliflower
- 4 cloves garlic - peeled
- Cooking cream – 3 tbs
- 2 chorizo - diced
- 4 tbs capers – drained and patted dry
- ROMESCO DRESSING
- Chargrilled capsicum – 1 small piece, cut into dice
- Fresh mint leaves
- Rice wine vinegar – half cup
- White sugar – 1 tbs
- Salt – 1 tsp
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