Keto Trout with Hazelnut-Sage Butter, Golden Fennel, and Mascarpone Cauliflower Purée

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the cauliflower on a tray and toss with 15 ml (1 tbsp) olive oil, the whole garlic clove, 2 g (about 1/3 tsp) salt, and a pinch of black pepper. Roast for 18 to 20 minutes, until very tender and lightly golden.

2. 2

   While the cauliflower roasts, slice the fennel thinly. Heat a large skillet over medium heat and add 15 ml (1 tbsp) olive oil and 15 g (1 tbsp) butter. Add the fennel, crushed fennel seeds, a pinch of salt, and black pepper. Cook for 8 to 10 minutes, stirring occasionally, until golden and tender. Keep warm.

3. 3

   Transfer the roasted cauliflower and roasted garlic to a blender or food processor. Add the mascarpone, broth, half of the lemon zest, 15 ml (1 tbsp) lemon juice, 2 g (about 1/3 tsp) salt, and a little black pepper. Blend until very smooth. Keep warm.

4. 4

   Pat the trout fillets very dry with paper towels. Season both sides with the remaining salt, black pepper, and the rest of the lemon zest.

5. 5

   In the same large skillet or another wide pan, melt 15 g (1 tbsp) butter over medium-high heat. Place the trout skin-side down and cook for 4 to 5 minutes until the skin is crisp. Carefully turn and cook 2 to 3 minutes more, until the fish is just cooked through and flakes easily. Remove and set aside.

6. 6

   Lower the heat to medium. Add the remaining 60 g (4 tbsp) butter to the skillet. When it begins to turn nutty brown, add the chopped garlic clove, sage leaves, and toasted hazelnuts. Cook for 1 to 2 minutes, swirling the pan, until the sage is crisp and the garlic is fragrant but not burnt.

7. 7

   To serve, spoon the cauliflower purée onto plates, add the golden fennel on top or alongside, and set a trout fillet in place. Spoon the hazelnut-sage brown butter over the fish. If desired, finish with any reserved tender fennel fronds.