Don, our own private Chef, made this the other night and I wanted you to try it as well. It is absolutely yummy.
This recipe is for two. If more at your table, just adjust the amounts.
- 1/2 medium head of cauliflower. cleaned, cored and cut into 2 inch wide florets (makes 2 1/2 cups)
- 1 large garlic clove, halved and thinly sliced
- 2 x 6 oz. trout fillets
- 2 tsp. olive oil
- salt and pepper to taste
- 1 tbsp. milk
- 1 tbsp. butter
Sauce
- 2 tbsp. honey
- juice of half a lemon
- 2 tsp. whole grain mustard
- 1 tbsp. Ponzu sauce
Mix well and drizzle over the trout when ready to dine.
Preheat oven to 400 degrees. Place cauliflower and garlic in a medium pot and cover with water. Set the pot on the stove on medium-high heat and bring to a simmer, cooking for 10 minutes or until very tender.
When that is cooking, line a cooking tray with parchment paper and set the trout fillets, skin side down and brush each one with 1 tsp. olive oil. Roast for about 12 minutes or until just cooked through.
Drain the cauliflower and with a potato masher, mash it thoroughly. Cover and keep warm.
To plate, mound the cauliflower equally on each dinner plate. Set the trout fillet on top and drizzle the awesome sauce over. Add any vegetable you like and enjoy. Sure a glass of white wine is a perfect addition.
