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Sea trout with cauliflower sauce
Fruit and vegetables
1
cauliflower
, leaves removed and chopped
1
garlic
clove, chopped
½ head
cauliflower
, chopped
½ bunch fresh flatleaf
parsley
, finely chopped
1 bunch fresh
chives
, snipped
1
lemon
, peeled, split into segments and chopped
Tins, packets and jars
100g/3½oz
capers
, chopped
Cooking ingredients
300–400ml/10–14fl oz
vegetable oil
salt and freshly ground
black pepper
pinch
salt
Dairy, eggs and chilled
200ml/7fl oz full-fat
milk
200ml/7fl oz
double cream
30g/1oz unsalted
butter
Meat, fish and poultry
2
sea trout
fillets (about 80g/2¾oz each)
2 tbsp trout roe or
salmon
roe, to serve
Other
1 tbsp vegetable oil
dill, to garnish
Back to recipe
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