Mt. Lassen Trout with Cauliflower, Brussels Sprouts, Radish, Grapes and Almonds

Directions

1. Trout
2. Chef Note: The skin can be left on or removed.
3. Remove all bones from the trout filet and portion to 5 ounces.
4. Keep refrigerated until ready to cook.
5. Chef Note: The butter and thyme will be used when cooking the fish.
6. Slow Roasted Grapes
7. Preheat the oven to 150° F (low fan).
8. Wash the grapes and place on a paper towel to dry.
9. Toss the grapes with grapeseed oil and then place into a large sauté pan or lined baking sheet and roast for 2 hours.
10. Cauliflower
11. Clean each head of cauliflower to ½ inch florets.
12. Set aside.
13. Cauliflower Purée
14. 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.
15. Drain the cauliflower and reserve the liquid.
16. Purée half of the cauliflower mixture in a blender, slowly adding half the butter and a tablespoon of the reserved liquid until smooth.
17. Pass through a fine mesh tamis.
18. Pour the mixture into a lined pan to cool and cover with plastic wrap with a tight seal to prevent a crust from forming.
19. Braised Radishes
20. Trim the radish tops, leaving a ¼ inch stem, and wash until all dirt has been removed, then place the cleaned radishes in a large sauté pan.
21. Cover with the vegetable stock and simmer on low heat for 8 minutes, add the butter and thyme, and emulsify.
22. Cool the glazed radishes at room temperature.
23. Brussels Sprouts
24. Clean the outer leaves and discard.
25. Cut the Brussels sprouts in half and peel away the tender leaves.
26. Save the center Brussels sprout core for another use.
27. Final Preparation
28. In a small sauce pot, gently rewarm the cauliflower purée and keep a lid on until ready to plate.
29. Place two large sauté pans on high; add 3 ounces of the grapeseed oil to both.
30. When the oil is hot, sear the trout and cook for three minutes, add 2 tablespoons of butter and thyme, and cook two minutes.
31. Remove the fish from the pan and place on a paper towel.
32. In the other sauté 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.
33. Add 2 tablespoons butter until emulsified. Finish with the almonds, grapes, and then season.
34. Assembly
35. Spoon the cauliflower purée into the center of a coupe-style bowl. Add the glazed vegetables on top, followed by the trout. Serve immediately.