Seared Trout with Cauliflower and Bacon-Herb Dressing | RICARDO

Name: Seared Trout with Cauliflower and Bacon-Herb Dressing | RICARDO
Total time: 90 min
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)

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This fish recipe, courtesy of Jeremy Peake, chef at Café RICARDO, is guaranteed to be a hit at the table. A few simple steps are all you need to prepare this restaurant-worthy dish featuring puréed...

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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)