Salmon Trout with Cauliflower and Almonds
Introduction
This recipe combines juicy salmon trout with cauliflower, parsley butter and toasted almonds. It is a simple dish with an elegant presentation and well-balanced flavours.
I prepared it with very fresh fish from a local market and adapted the quantities for one person so the fish stays moist and the cauliflower keeps a pleasant texture.
Origin and inspiration
The idea comes from a classic Central European combination of fish, butter, fresh herbs and almonds.
In this version I kept that simplicity but gave it a cleaner, more contemporary presentation. Cauliflower works especially well because it absorbs some of the parsley butter and adds contrast to the tender fish.
Ingredients
- Serves 1
- about 350 g salmon trout
- 200–250 g cauliflower
- 25 g butter
- 1 tbsp freshly chopped parsley
- 1–2 tbsp flaked almonds
- salt
- black pepper
- a few drops of lemon juice
- 1 tsp olive oil
Step-by-step preparation
1. Prepare the cauliflower
Wash the cauliflower and cut it into small florets.
Cook in salted water for about 6–8 minutes, until tender but still slightly firm.
Drain very well and keep warm.
2. Toast the almonds
Place the flaked almonds in a dry frying pan with no oil.
Toast over medium heat for 2–3 minutes, moving them constantly.
Remove them as soon as they are lightly golden because they can burn quickly.
3. Cook the fish
Pat the salmon trout dry with kitchen paper and season with salt, black pepper and a few drops of lemon juice.
Heat a frying pan with about 1 tsp olive oil. If the fish has skin, place it skin-side down first.
Cook over medium heat for about 4–5 minutes, turn carefully and cook for another 2–4 minutes, depending on thickness.
The centre should remain moist and the fish should flake easily.
4. Make the parsley butter
Melt the butter over low heat in a small frying pan or saucepan.
Add the chopped parsley and stir for about 30 seconds. Do not let the parsley burn.
Add a few drops of lemon juice at the end if you like.
5. Finish the cauliflower
Spoon a little of the parsley butter over the warm cauliflower and toss gently until lightly glossy.
6. Plate the dish
Arrange the cauliflower on one side of the plate. Place the salmon trout slightly against it or alongside it.
Finish with parsley butter, toasted almonds and a little fresh parsley. Add a few drops of lemon if desired.
Options and adaptations
Garlic optional
This recipe does not need garlic. Butter, parsley and lemon already provide plenty of flavour.
Thermomix® option
The cauliflower can be steamed in the Varoma if preferred. The parsley butter can also be prepared in the mixing bowl, although for one portion a small frying pan is usually more practical.
Traditional method
For one person, using a frying pan and saucepan is probably the simplest method and gives the best control over the fish.
Practical substitutions
- Salmon trout → salmon
- Flaked almonds → chopped hazelnuts
- Parsley → dill
- Cauliflower → broccoli or bimi
If you use salmon, it may need one or two extra minutes of cooking depending on thickness.
Presentation
For a clean presentation, use a light-coloured plate and leave some empty space around the food. Arrange the cauliflower as part of the base, place the fish at a slight angle and finish with almonds, fresh parsley and a little butter.
What I learned making this recipe
The freshness of the fish made a noticeable difference. The most important part was not overcooking it. With a thick piece, it is better to remove it while the centre is still slightly moist.
The almonds add texture and make a very simple preparation feel much more complete.
Storage and reheating
Refrigerator: up to 1 day.
Freezing: not recommended once cooked, as the texture of the fish can deteriorate.
To reheat: warm gently in a frying pan or a low oven so the fish does not dry out.
