Seared Trout with Cauliflower and Bacon-Herb Dressing | RICARDO

Ingredients

• 1 cup (110 g) cauliflower, cut into small florets (see note)
• 3 tbsp sugar
• 3 tbsp (45 ml) white wine vinegar
• 3 tbsp (45 ml) water
• 1 tsp salt
• 1/2 tsp turmeric
• 8 thick slices bacon (about 9 oz/250 g)
• 1/4 cup (10 g) dill, finely chopped
• 1/4 cup (10 g) flat-leaf parsley, finely chopped
• 1/4 cup (10 g) chives, finely chopped
• 2 tbsp capers, chopped
• 1 tbsp (15 ml) caper juice
• 1/2 lemon, zest finely grated and juiced
• 3/4 cup (180 ml) olive oil
• 6 cups (600 g) cauliflower, cut into large florets
• 2 tbsp (30 ml) olive oil
• 2 shallots, thinly sliced
• 1 tbsp (15 ml) olive oil
• 2 garlic cloves, chopped
• 6 cups (600 g) cauliflower, coarsely chopped (see note)
• 2 cups (500 ml) water
• 1/2 cup (125 ml) milk
• 1 1/2 lb (675 g) trout fillet with skin (taken from the thickest part of the fillet), cut into 4 pieces (see note)
• 2 tbsp butter, softened
• 3 tbsp blanched (peeled) hazelnuts, roasted and coarsely chopped (optional)