This is an easy dinner party dish the fish can be wrapped and ready to go ahead of time as can the cauliflower puree.
Preperation time 30 mins, plus cooking.
Baked Trevella with Leeks and Truffle Butter
60g of Wiffens Truffle and Porcini butter cut into 15g portions or substitute plain butter
2 leeks, washed and cut into 5mm rounds
2 cloves garlic, crushed
2 tbspns parsley chopped
4 x 200g fillets blue-eye trevalla
1/2 cup coarse fresh breadcrumbs toasted
Salt and pepper
1 cauliflower broken into small florets
Salt and Pepper
Method Cauliflower Puree
Place cauliflower into a heavy based pot with a the butter, add a pinch of salt
Cook gently on a low heat for 5 minutes until cauli is lightly browned and add the milk to just cover, bring to the boil and simmer until soft approximately 10 minutes.
Drain reserving milk. Add 1/4 of the milk and blend the cauliflower with a stick blender until smooth adding more milk as neccesssary. Keep warm or make ahead of time and reheat adding a little reserved milk as neccessary.
Method Baked Trevella with Leeks and Truffle Butter
Preheat the oven to 200°C.
Place a little olive oil in a non-stick pan over a medium heat.
Add the leeks, season with salt and cook gently for 20 minutes.
Add the garlic and cook for 5 minutes, then add parsley and toss through.
Place 2 tbspns of leek mixture on a generous rectangle of baking paper then top with a fish fillet top with a round of truffle butter and season with salt and pepper. Wrap the paper around the fish and twist the ends to create a sealed parcel. Continue with the rest of the fish pieces and place in a roasting tray.
Roast in the oven for about 15 minutes or until the fish is just cooked through (the fish will keep cooking once removed from the oven. )
Place a generous amount of cauliflower puree to the side of 4 plates, add wrapped fish packages or alternatively unwrap and plate fish and leek mixture next to puree. Sprinkle with toasted breadcrumbs and season with salt and pepper.