Seared Trout with Cauliflower and Bacon-Herb Dressing

Ingredients

• Marinated Cauliflower

  • 1 cup (110 g) cauliflower, cut into small florets (see note)
  • 3 tbsp sugar
  • 3 tbsp (45 ml) white wine vinegar
  • 3 tbsp (45 ml) water
  • 1 tsp salt
  • 1/2 tsp turmeric

• Bacon-Herb Dressing

  • 8 thick slices bacon (about 9 oz/250 g)
  • 1/4 cup (10 g) dill, finely chopped
  • 1/4 cup (10 g) flat-leaf parsley, finely chopped
  • 1/4 cup (10 g) chives, finely chopped
  • 2 tbsp capers, chopped
  • 1 tbsp (15 ml) caper juice
  • 1/2 lemon, zest finely grated and juiced
  • 3/4 cup (180 ml) olive oil

• Roasted Cauliflower

  • 6 cups (600 g) cauliflower, cut into large florets
  • 2 tbsp (30 ml) olive oil

• Cauliflower Purée

  • 2 shallots, thinly sliced
  • 1 tbsp (15 ml) olive oil
  • 2 garlic cloves, chopped
  • 6 cups (600 g) cauliflower, coarsely chopped (see note)
  • 2 cups (500 ml) water
  • 1/2 cup (125 ml) milk

• Trout

  • 1 1/2 lb (675 g) trout fillet with skin (taken from the thickest part of the fillet), cut into 4 pieces (see note)
  • 1 tbsp (15 ml) olive oil
  • 2 tbsp butter, softened
  • 3 tbsp blanched (peeled) hazelnuts, roasted and coarsely chopped (optional)