Spice Rubbed Trout With Cauliflower Puree - cooking recipe

Ingredients

2 teaspoons ground cumin
2 teaspoons fennel seeds
1 teaspoon sweet paprika
2 garlic cloves, quartered
1 teaspoon finely grated lemon rind
1 tablespoon olive oil
4 trout fillets
1 kg cauliflower, chopped coarsely
40 g butter
60 ml cream
1 teaspoon vegetable bouillon granules
40 g butter, extra
1 tablespoon lemon juice
salt and pepper

Preparation

Note: You will see from the photo how big my trout fillets were. If yours are small then please halve the spice rub mixture as it will be too much.
Boil, steam or microwave cauliflower, until tender, drain.
Blend or process cauliflower with butter, vegetable stock and cream, until smooth, season with salt and pepper. I make this first as this can be reheated in the microwave before serving.
Dry fry spices in a small frying pan, stirring, until fragrant.
Either grind spices, garlic and rind in a mortar with pestle until crushed. I started out this way then got impatient, and blended them, so really take your pick, I just wanted to go quicker.
Combine the tablespoon of oil with the spice mixture, rub mixture over fish.
Cook fish in a large oiled pan, until cooked through.
While fish is cooking, melt the extra butter in a saucepan, stir over a low heat, about 3 minutes or until browned slightly, remove from heat and stir in juice.
To Serve: Mound cauliflower puree on a plate top with trout and drizzle with browned butter.