Pan-Fried Trout with Pickled Cauliflower, Parsnip Purée, Grilled Asparagus, and Broccoli
This dish is close to my heart—an elegant combination of comfort and freshness that always reminds me of the quiet, clear rivers I used to fish by with my grandfather. The trout is the star here: pan-fried to crispy-skinned perfection, with the flesh still tender and delicate, absorbing just the right amount of butter and thyme from the pan.
To balance the richness, I add a bright, slightly tangy element—pickled cauliflower. It brings just the right amount of acidity and crunch to wake up your palate and cut through the silkiness of the trout and parsnip purée. Speaking of which, the purée is one of my favorite elements: earthy and naturally sweet parsnips, slowly simmered and blended until they’re luxuriously smooth and velvety. It’s simple, but deeply comforting—like a warm blanket on a chilly day.
For freshness and color, I finish the plate with grilled asparagus and broccoli. A touch of char from the grill gives them a smokiness that ties the dish together beautifully. They stay crisp and vibrant, offering that satisfying bite and a reminder that vegetables, when treated with a little love, can hold their own on any plate.
This is a dish I cook when I want to bring nature to the table—clean, honest, and full of contrast. It’s elegant, yes, but still grounded in rustic flavors and memories that feel like home.
Serves: 4
Prep Time: 45 minutes
Cook Time: 30 minutes
Ingredients
For the Trout:
- 4 trout fillets, skin on and pin-boned
- Salt and pepper, to taste
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 2 sprigs of thyme
- 1 garlic clove, crushed
For the Pickled Cauliflower:
- 150g cauliflower, cut into small florets
- 100ml white wine vinegar
- 100ml water
- 1 tbsp sugar
- 1 tsp salt
- 1 bay leaf
- 5 black peppercorns
- ½ tsp mustard seeds
For the Parsnip Purée:
- 500g parsnips, peeled and diced
- 250ml whole milk
- 100ml double cream
- 1 tbsp unsalted butter
- Salt, to taste
For the Grilled Vegetables:
- 200g asparagus, trimmed
- 200g tenderstem broccoli
- Olive oil, for brushing
- Sea salt, to taste
Method
1. Pickle the Cauliflower (Can be done ahead of time)
In a small saucepan, combine vinegar, water, sugar, salt, bay leaf, peppercorns, and mustard seeds. Bring to a simmer.
Add the cauliflower florets and simmer gently for 2–3 minutes.
Remove from heat, let cool, and refrigerate in the pickling liquid. Best after at least 1 hour.
2. Make the Parsnip Purée
Place the diced parsnips in a saucepan with milk and cream. Bring to a gentle simmer and cook until parsnips are soft (around 15–20 minutes).
Strain, reserving the liquid.
Blend the parsnips with a bit of the cooking liquid and the butter until smooth and velvety. Season with salt to taste. Pass through a fine sieve for extra smoothness, if desired.
3. Grill the Asparagus and Broccoli
Toss the asparagus and broccoli in a little olive oil and sea salt.
Grill on a hot griddle or barbecue until slightly charred but still vibrant and crisp (around 2–3 minutes per side). Set aside and keep warm.
4. Cook the Trout
Pat the trout fillets dry and season both sides with salt and pepper.
Heat the olive oil in a non-stick pan over medium-high heat.
Place the trout skin-side down and press gently with a spatula to crisp the skin evenly.
After 2–3 minutes, reduce heat slightly, add butter, thyme, and crushed garlic.
Baste the fillets with the foaming butter for another 1–2 minutes.
Flip and cook for just 30 seconds to 1 minute on the flesh side. Remove and rest for a minute.
To Plate
- Spoon a generous swirl of warm parsnip purée onto each plate.
- Place the grilled asparagus and broccoli alongside.
- Gently lay the pan-fried trout on top or slightly off-center.
- Garnish with a few pickled cauliflower florets for acidity and texture.
- Finish with a drizzle of olive oil or a touch of the butter from the trout pan.
Chef’s Note:
This dish is all about balance—texture, acidity, richness, and brightness. Keep the elements clean, don’t overwork them, and let the ingredients speak for themselves. It’s a plate that celebrates the natural beauty of each component, with a little technique to elevate it.