Seared Rainbow Trout, Wild Rice, Smoothed Cauliflower, Raisin Caper Brown Butter Emulsion
Enjoy this recipe from the first-prize winner of the For the Love of Fish competition, Jason Rojas (Delta Suites, Vancouver)
Ingredients:
1 Rainbow Trout (land-based farmed) (skin-on)
1 cup of wild rice
1 head of cauliflower
2 cups of cream
Pinch of nutmeg
1 tablespoon of Golden Raisins
1 tablespoon of capers
4 tablespoons of butter
1 lemon
Salt and pepper
2 tablespoons of canola oil
Baby celery leaves for garnish
Recipe:
Rainbow Trout: Fillet trout into 6 oz portions, leaving skin on. Salt and Pepper both sides of fish. Heat up pan with 2 tablesppons of canola oil. Sear trout skin side down until golden brown. Turn fish and finish cooking flesh side down for 1 minute.
Wild Rice: Boil 1 cup of wild rice in salted water until tender.
Smoothed Cauliflower: Heat 1 cup of cream with a pinch of nutmeg. Boil 1 head of chopped Cauliflower in salted hot water until tender. Strain cauliflower and add to hot cream. Puree cauliflower and cream in blender. Add salt and pepper to taste.
Raisin Caper Brown Butter Emulsion: Bring 1 cup of cream to a boil and set aside. In a separate pan heat 4 tablespoons of butter in pan until brown. Begin to whisk cream and gradually pour brown butter into cream until emulsified. Finish with squeeze of 1 lemon and add capers and raisins. Add salt to taste.
