Grilled mackerel fillets spelled the cauliflower, trout eggs divine recipe of Frenchie

On dine chez Nanou
Grilled mackerel fillets spelled the cauliflower, trout eggs divine recipe of Frenchie
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Description

Fish is a wonderful way to have a healthy and hearty dish that is quick and easy during the week. This Grilled Mackerel Fillets Spelled the Cauliflower, Trout Eggs Divine Recipe of Frenchie is a dish that combines rich and decadent ingredients with sweet and tangy fruit juices for a special dinner that everyone will enjoy. Be sure to surprise your loved ones with this dish this week for a flavorful Sunday dinner.

Ingredients

  • 200 grams spelt
  • 1 olive oil
  • 1 cauliflower
  • 1/2 liter milk
  • 1 bay leaf
  • 1/2 lemon (for juice)
  • 4 fillets mackerel
  • olive oil
  • sea salt
  • 1 lemon (juice and zest)
  • 1 lime (zest)
  • 1 orange (zest)
  • 1/2 bunch chervil
  • 1 tablespoon eggs (trout)
  • olive oil
  • 1 handful arugula

Directions

  1. 1Cook the spelt in a large saucepan of boiling salted water for 30 minutes. Drain it and rinse it under a stream of cold water. Pour into a bowl and add a tablespoon of olive oil. Keep cool.
  2. 2Roughly cut the cauliflower. Keep 4 tops for garnishing. Place the cauliflower in a saucepan, cover with milk, add a pinch of salt and the bay leaf. Cook, simmering until the cauliflower is tender. Drain but keep the cooking liquid. Remove the bay leaf. Puree the cauliflower in a blender by adding a little cooking liquid to obtain a smooth purée. Add the juice of half a lemon and salt, set aside.
  3. 3Heat the grill. Lightly oil your fillets on the skin side, then salt to taste. Place them on the hot side of the grill (smoking). Once they are almost done cooking, turn the fillets over for 5 seconds and remove them.
  4. 4Chop the chervil
  5. 5In a saucepan, mix the cauliflower purée with the spelt; warm over low heat. At the last moment add the chervil. Season with salt and lemon juice.
  6. 6Spread the spelt on the plates. Top with the fillet. Add the zest of the different citrus fruits, the trout eggs and the arugula, dressed with olive oil. Lastly, grate the tops of remaining raw cauliflower and sprinkle onto the plates.
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