I love experimenting in the kitchen, more with savoury than I do sweet. But, I enjoy eating both equally. Today I decided to put my chefs hat on and create something delicious. For those of you who read this blog often – if any – then you would remember a similar dish I created a couple of months ago with salmon; this dish is pretty similar, but I thought a lot more tastier.
Cauliflower mash has become a favourite of mine over the months, it’s easy to make, delicious and because it’s low carb, it adds a lot of volume to your meals. I love it and depending on how you make it, you could be fooled into thinking that is in fact potato.
- 1 Rainbow Trout Fillet
- 500g Cauliflower
- 120g Parsnip
- 1 Large Spring Onion
- 30g Horseradish Sauce
- 10g Kerrygold Butter
- 1 tsp Spicy All Purpose Seasoning
- Salt to taste
- Add all vegetables, minus the spring onion to a saucepan and bring to the boil; cook until they are soft.
- When your vegetables are boiling, rub the spicy seasoning over the trout with a little salt, place in a foil parcel and bake in a pre-heated oven for 20 minutes at 185c
- Drain the vegetables and blend them into a purée; add in the horseradish, spring onion, salt and butter and combine well with a spoon.
As you can see I ate mine with a drizzle of parsley sauce and some brussel sprouts.
For more recipes, reviews and ideas; follow me on Instagram – @Happy.Hungry.Healthy and tag me in any of the recipes you try.