- Zest of one lemon
- Olive oil
- 1 ounce truffles
- Heavy cream, splash
Oftentimes, “creative” food recipes are either childish or just plain goofy. However, this recipe proves you can have a fantastic presentation with a decidedly gourmet dish! Start out by having your fish monger debone, clean, and leave the head attached to your trout.
- Preheat your oven to 400 degrees. Season the trout with salt, pepper, and lemon zest, and place in a roasting dish. Cut up one head of cauliflower into florets and arrange these around the fish. Salt and pepper to taste. Drizzle the fish and cauliflower with olive oil.Cook for 20 minutes, or until fish flakes easily with a fork. Do not overcook the fish.
- Combine half of the cauliflower with truffles in a food processor. Add a bit of heavy cream and puree until smooth.
- Toast brioche under a broiler, and then cut it into sticks.
- Arrange the whole cauliflower, brioche, and sultanas inside the trout. Drizzle with the cauliflower truffle puree and serve!
See the original photo over at Tiny Urban Kitchen!