Cauliflower-Herbs-Trout Mixture

The other day on the road I noticed in one of the many cooking magazines a recipe with cauliflower - steamed whole and basted with radish herb butter. Since sounded delightful and landed on the re-cooking list. Today it was now so far - an evening at home, for a long time once again, and before also still opportunity to shop! With me, of course, wild herbs belong to it, and to round off there is still smoked trout - a good move as it will still show.

So I put a small cauliflower (500g) cleaned and de-stemmed in a suitable pot with a little boiling salted water and some lemon juice, about double finger width. This will cook the cabbage without leaching. After a good 10 minutes, it’s soft enough. Meanwhile, I melt 50 g butter in a sauté pan and chop the cleaned herbs: a handful of young goutweed, some ground elder, half a cup of cress and two green stalks of spring onion. to this I add about 1 tsp grated lemon zest and season with salt and pepper. Three large radishes turn into strips on the coarse grater, they go on the herb mountain. I now add three quarters of the herbs to the hot butter and saute them briefly, 2 minutes perhaps. Meanwhile, I drain the cauliflower and transfer it to a plate where two trout fillets are already waiting with an impromptu sauce made from 1 tablespoon lion mustard and 1 tablespoon agave syrup. Now quickly spread the herb butter over the cabbage and the remaining herbs on top. Eat quickly before the butter gets cold!

I’m very pleased with the combination - except, unfortunately, the cabbage listed in the recipe is way too much for one person! So I let the leftovers cool, pick apart the cabbage and fish, mix it all together and have an exquisite and unusual salad. Very fine!

boiled whole cauliflower, with leek, garden radish, wild herbs and dissolved butter poured over it, smoked trout fillet as a side dish