Anna Haugh served up tasty sea trout fillets with pan fried cauliflower and cauliflower sauce on Saturday Kitchen.

The ingredients for the sea trout are: 300–400ml vegetable oil, 2 sea trout fillets (about 80g each), salt and freshly ground black pepper.

For the sauce: 1 cauliflower, leaves removed and chopped, 200ml full-fat milk, 200ml double cream and pinch salt.

For the cauliflower: 1 tbsp vegetable oil, 30g unsalted butter, 1 garlic clove, chopped, ½ head cauliflower, chopped, 100g capers, chopped, ½ bunch fresh flatleaf parsley, finely chopped, 1 bunch fresh chives, snipped and 1 lemon, peeled, split into segments and chopped.

To serve: 2 tbsp trout roe or salmon roe,
and dill, to garnish.

See more fish recipes in the book titled: Heart-Healthy Fish Recipes available from Amazon now.