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Trout fillets poached in olive oil with roasted cauliflower

Trout fillets poached in olive oil with roasted cauliflower from Stefano Faita

Main course | Easy | 35 minutes
Main course
Easy
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Recipe details

Ingredients

CAULIFLOWER

TROUT FILLETS

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Wine Advice

Vin blanc Chili Caballero

Caballero Chili White Wine

Coming from the best wine regions of Chile, this white sauvignon reveals fruity aromas and a nice structure on the palate. Its smoothness comes out best when paired with fish dishes.

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Directions

CAULIFLOWER:

  1. Preheat oven to 230°C (450°F).
  2. In a large bowl, combine cauliflower with olive oil, garlic, and hot pepper flakes.
  3. Spread on a parchment lined baking sheet, sprinkle with salt, and mix to combine again.
  4. Roast for about 20 minutes until golden and tender, piercing the stem of one floret to check doneness.

TROUT FILLETS:

  1. About half-way through cauliflower’s cooking time, gently pat trout fillets dry with a paper towel.
  2. Pour oil into a 2 to 2.5–L (8 to 10–cup) or more pot.
  3. Heat oil on medium-low until an instant read thermometer reads 70°C (160°F). Stay by pot to check oil temperature.
  4. Gently place trout fillets in oil, skin side down, and cook while maintaining oil temperature at 70°C (160°F) for about 4 to 5 minutes. The fillet’s internal temperature should read 63°C (145°F).
  5. Stay by pot until fillets are done.
  6. Using a slotted spatula, transfer trout fillets to a baking sheet, skin side up. Pat fillets with a paper tower to remove excess oil. Drizzle both sides of each fillet with a lemon quarter and season with salt. Place a trout fillet on each dish and serve with roasted cauliflower.

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