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Ingredients
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Trout
Vegetable Foam
Method
Preparing the Trout
- 1
- 2
- 3
Finish with Dill
Once cooked, sprinkle fresh dill on top of the trout fillets and set aside.
Making the Vegetable Foam
- 4
Cook the Cauliflower
In a pot, combine the cauliflower florets and vegetable broth. Bring to a boil and simmer until the cauliflower is tender, about 10 minutes.
- 5
Blend the Mixture
Using an immersion blender, puree the cauliflower and broth mixture until smooth. Stir in butter, salt, and white pepper to taste.
- 6
Create the Foam
Add lecithin granules to the pureed mixture and blend again until frothy and light. Set aside.
Plating
- 7
Serve the Dish
On a plate, spoon a generous amount of vegetable foam and place the grilled trout fillet on top. Garnish with additional dill if desired.
