Pan-Fried Ocean Trout with Cauliflower, Almonds and Brown Butter

gourmettraveller.com.au

Carmel Sabljak

Finely grated rind of 1 lemon, segments from 3 lemons, plus lemon wedges to serve

1 golden shallot, thinly sliced

1 cup (loosely packed) flat-leaf parsley

2 tbsp capers in vinegar, rinsed

4 ocean trout fillets (about 180gm each), skin on, patted dry

Grapeseed oil, for drizzling

100 gm cold salted butter, diced

80 gm slivered almonds

1 tbsp sherry vinegar

subheading: Cauliflower purée:

1 kg cauliflower (1 small), florets roughly chopped

60 ml (¼ cup) milk, warmed

50 gm butter

Directions at gourmettraveller.com.au

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