Cauliflowers are coming back with a bang this autumn and I am really desperate to pick one bright cauliflower from the local market. I am seriously thinking of cooking it with anchovies. The recipe is as follows:
Ingredients
Steamed Cauliflower Florets
Boiled and Mashed Peas
Boiled and Mashed Potatoes
Chopped Mint
Dried Basil
Green Chilies Paste
Cinnamon Powder
Salt
Black Pepper
Bull Trout (gutted and slitted on the side)
Oil
Method
1. Mash-up cauliflower florets, peas, potatoes, basil, mint, green chilies paste, black pepper, salt and cinnamon powder.
2. Fry the paste in Step 1 in oil for 10 minutes.
3. Carefully stuff the paste in Step 2 in the belly of trout, through the gashed side.
4. Shallow fry stuffed trout, until crisp or bake until the skin trout are brown.
5. Serve it with bechamel sauce and cherry tomatoes.
