Trust your senses with brown butter: once it stops sizzling it's usually at the right point. A splash of vinegar in the butter, whether it's sherry or red wine vinegar, adds an extra dimension.
- Finely grated rind of 1 lemon, segments from 3 lemons, plus lemon wedges to serve
- 1 golden shallot, thinly sliced
- 1 cup (loosely packed) flat-leaf parsley
- 2 tbsp capers in vinegar, rinsed
- 4 ocean trout fillets (about 180gm each), skin on, patted dry
- Grapeseed oil, for drizzling
- 100 gm cold salted butter, diced
- 80 gm slivered almonds
- 1 tbsp sherry vinegar
- 1 kg cauliflower (1 small), florets roughly chopped
- 60 ml (¼ cup) milk, warmed
- 50 gm butter
- 1For cauliflower purée, cook cauliflower in a large saucepan of boiling salted water until tender (8-10 minutes), drain, return to pan with milk and butter, then blend with a hand-held blender until smooth. Season to taste, then cover loosely with foil to keep warm.
- 2Meanwhile, combine lemon rind and segments, shallot, parsley and capers in a bowl. Season to taste and toss to combine just before serving.
- 3Heat a large non-stick frying pan over medium-high heat. Drizzle trout with grapeseed oil and season to taste, then add to pan skin-side down, top with baking paper, weight with a heavy pan, and fry until skin is crisp (2-3 minutes). Turn over and fry until cooked to medium (1 minute). Remove from pan and rest for 1-2 minutes. Add butter to pan and cook over high heat until foaming and nut brown (1-2 minutes), add almonds, remove pan from heat and stir until golden (30 seconds to 1 minute), then add vinegar, stir to combine and season to taste.
- 4Divide cauliflower purée among plates and top with trout, salad and brown butter sauce.
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