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Stuffed trout with chesnut cauliflower cream
Stuffed trout with chesnut cauliflower cream
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Prep Time:
25 minutes
Cook Time:
45 minutes
Total Time:
70 minutes
"Indulge in the exquisite flavor of rainbow trout stuffed with a savory-sweet filling, paired with a smooth puree for a sophisticated dish."
Ingredients:
  • 60g dried cranberries
  • 18.20 gm olive oil
  • 3 bacon rashers, finely chopped
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 120g (2 cups) fresh breadcrumbs
  • 10-12 fresh sage leaves, thinly sliced
  • 1 egg, lightly whisked
  • 8 x 150g rainbow trout fillets, skin on, pin-boned (see notes)
  • 20g butter
  • 1 bunch broccolini, trimmed
  • 200g green beans, trimmed
  • Fried sage leaves, to serve
  • 1L (4 cups) chicken style liquid stock
  • 550g trimmed cauliflower, cut into florets
  • 50.50 gm pouring cream
  • 25g salted butter
  • 150g chestnut puree (see notes)
Instructions:
  • Place the cranberries in a bowl and pour boiling water over them. Let them sit for 10-15 minutes.
  • In a large saucepan, bring the stock and cauliflower to a boil over high heat. Simmer on low for 10-15 minutes until tender. Reserve ¼ cup of cooking liquid, drain cauliflower. Blend the cauliflower with cream, butter, chestnut puree, and a splash of reserved liquid until very smooth. Adjust consistency with more reserved liquid if needed, season to taste, and keep warm.
  • Heat a large frying pan over high heat. Cook the bacon in the hot oil until crisp. Transfer the bacon to a paper towel-lined plate using a slotted spoon. Add onion and garlic to the pan and cook until softened. Allow the mixture to cool. Wipe the pan clean. Combine bacon, breadcrumbs, sage, egg, and cranberries in a bowl. Season to taste.
  • Lay out 4 trout fillets, skin side down. Evenly distribute the stuffing on the fillets, ensuring it covers fully and gently press down. Top with the remaining fillets, skin side up, and press gently to seal. Secure the stuffed trout fillets by tying them with kitchen string.
  • Preheat your oven to 140C/120C fan forced. Line a baking tray with baking paper. Heat a frying pan or chargrill pan over high heat. Brush the trout with oil and sear for 3 minutes until skin is crispy. Flip carefully and cook for an additional 2 minutes. Transfer to the lined tray and bake for 8-10 minutes or until desired doneness. Rest on a plate covered with foil for 5 minutes before serving.
  • In a clean frying pan over high heat, melt the butter. Add the broccolini and beans, cook for 2-3 minutes, tossing occasionally, until tender crisp. Season to taste.
  • Spoon the velvety cauliflower cream onto serving plates. Arrange the succulent stuffed trout and vibrant greens on top. Finish with a generous sprinkle of crispy fried sage leaves.

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