YIELD: Serves 8
Recipe by Scott Pikey, Executive Chef at Mayacama Golf Club, Sonoma County, California, USA. Image by Diana DeLucia.
- 8 ea. Trout Fillet (5 oz. portion) (3.5#)
- 2 Tablespoons Butter
- 6 Sprigs Thyme
Slow Roasted Grapes
- 32 ea.Red Seedless Grapes
- ¼ cup Grapeseed Oil
- 1 head Purple Cauliflower
- 1 head Cheddar Cauliflower
- 1 head Green Cauliflower
- 1 head White Cauliflower
- 4 cups Cream
- 2 teaspoons Salt
- 1 Tablespoon Curry Powder
- 4 Tablespoons Unsalted Butter
- 24 each French Breakfast Radish
- 2 cups Vegetable Stock
- 4 sprigs Thyme
- 2 Tablespoons Unsalted Butter
- 24 each Brussels Sprouts
Chef Note: The skin can be left on or removed.
Remove all bones from the trout filet and portion to 5 ounces.
Keep refrigerated until ready to cook.
Chef Note: The butter and thyme will be used when cooking the fish.
Slow Roasted Grapes
Preheat the oven to 150° F (low fan).
Wash the grapes and place on a paper towel to dry.
Toss the grapes with grape seed oil and then place into a large sauté pan or lined baking sheet and roast for 2 hours.
Clean each head of cauliflower to ½ inch florets.
Place the cauliflower, cream, salt and curry powder into a large saucepan. Cover and bring to a simmer for 30 minutes stirring every 10 minutes.
Drain the Cauliflower and reserve the liquid.
Puree half of the cauliflower mixture into a blender slowly adding half the butter and a tablespoon of the reserved liquid until smooth.
Pass through a fine mesh Tamis.
Pour the mixture into the lined pan to cool and cover with plastic wrap with a tight seal to prevent a crust from forming.
Trim the radish tops leaving ¼ inch stem and wash until all dirt has been removed, then place the cleaned radishes in a large sauté pan. Cover with the vegetable stock and simmer on low heat for 8 minutes, add the butter and thyme and emulsify.
Cool the glazed radishes at room temperature.
Clean the outer leaves and discard.
Cut the Brussels sprouts in half and peel away the tender leaves.
Save the center Brussel sprout core for another use.
In a small sauce pot gently rewarm the cauliflower puree and keep a lid on until ready to plate.
Place two large sauté pans on high; add 3 ounces of the grapeseed oil to both.
When the oil is hot, sear the trout and cook for three minutes, add 2 Tablespoons of butter and thyme and cook two minutes.
Remove the fish from the pan and place on a paper towel.
In the other saute pan add the cauliflower, and lightly caramelize. Remove any excess oil and add the Brussels sprout leaves, radishes 3 Tablespoons of vegetable stock and heat all the vegetables, add 2 Tablespoons butter until emulsified. Finish with the almonds, grapes and then season.
Spoon the cauliflower puree into the center of a coupe style bowl. Add the glazed vegetables on top followed by the trout. Serve immediately