ocean trout with cauliflower purée and lime balsamic dressing

serves 4

4 × 165 g (5¾ oz) skinless ocean trout fillets

185 ml (6 fl oz/¾ cup) freshly squeezed orange juice

¹/₃ cup chopped dill

1 small cauliflower, cut into small florets

125 ml (4 fl oz/½ cup) macadamia oil

4 bok choy (pak choy), trimmed and halved, to serve

LIME BALSAMIC DRESSING

55 ml (1¾ fl oz) macadamia oil

55 ml (1¾ fl oz) freshly squeezed lime juice

2 tablespoons white balsamic vinegar

1 teaspoon dijon mustard

Put the trout, orange juice and dill in a glass or ceramic dish and turn the fillets to coat in the marinade. Cover with plastic wrap and refrigerate for 3 hours.

To make the lime balsamic dressing, put the macadamia oil, lime juice, vinegar and mustard in a small bowl and whisk well until combined. Set aside until needed.

Preheat the oven to 200°C (400°F/Gas 6). Line a baking tray with baking paper.

Cook the cauliflower in a large saucepan of boiling water for 15–20 minutes, or until very tender. Drain well, then transfer to a food processor with 100 ml (3½ fl oz) of the macadamia oil and process until smooth. Cover to keep warm.

Remove the fillets from the marinade and pat dry with paper towel. Heat the remaining macadamia oil in a large frying pan and cook the trout for 4 minutes on each side, or until browned. Transfer to the prepared tray and bake for 8–10 minutes, or until cooked to your liking.

Meanwhile, bring a large saucepan of water to the boil. Add the bok choy and blanch for 30 seconds, or until tender. Drain well.

Divide the cauliflower purée between serving plates, top with the trout and drizzle the lime balsamic dressing over the top. Serve with the blanched bok choy alongside.