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Tandoor Roasted Whole Speckled Trout on Coriander Scented Cauliflower

Food Network Canada
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Ingredients

2-4
lb. fresh Speckled Trout (dressed, head on)
Garlic
Salt
Black Pepper, crushed
Coriander Seeds, crushed
Onion
Olive oil
Cauliflower
1
cup 35% Cream
Beets
Garlic, 1 clove
1
tsp Vinegar
Fresh hot chili (scotch bonnet if you’re up for it)
Fresh Coriander (cilantro)
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Directions

Step 1

Okay so, I can only assume, not everyone has a tandoor kicking around their kitchen so let’s talk about how you can roast this thing without one: essentially you can use a hot oven with a baking sheet covered with foil, parchment or a silpat sheet (so you can get it back out of the oven) and just rub the inside and out with garlic, oil, salt and black pepper, place it on its’ side for about 6 minutes and then gently flip it over for another 5 or so.

Step 2

You can also just roast it on the side you put it in on, leave it a bit longer since the heat will take longer to travel through it but you will be guaranteed to have one nice looking side (the one that’s up) for presentation.

Step 3

It needs to just cook all the way through so check it like you would a chicken by looking inside along the spine and determine that the juices are running clear. Once it’s cooked it’s very fragile so you’ll need a couple of long spatulas or one spatula and a dry, lint free cloth to pick it up with – keep the platter close by so you don’t have to travel far with it and don’t do it until everything else is ready so you don’t have to move it more than once.

Step 4

Sweat one roughly chopped onion in a little oil or butter until sweet and clear and toss in a teaspoon of ground or finely crushed coriander seeds. Blanch the roughly cut up cauliflower florets in rapidly boiling, salted water. Add the drained cauliflower florets to the onions in a food processor or blender, add a cup of 35% and puree until smooth. Season with salt and reserve.
Boil the beets (or roast them) and after they have been peeled, simply cut them into wedges and toss in a little oil, chopped garlic, salt, vinegar and whatever amount of fresh hot pepper that you enjoy.

Step 5

For presentation: Pour the thick but very smooth cauliflower puree into the centre of a large platter and place the roasted trout smack in the middle. Dot the edges with the cut and marinated beets and cover the top of the whole mess with a ½ cup or so of chopped fresh cilantro.

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