Pan Sauteed Steelhead, Roasted Cauliflower, Rice And White Wine Sauce

This meal only takes 45 minutes, and has restaurant quality elegance and flavors!

Recipe for two:
2 - 1/2 lb pieces fresh steelhead or salmon skin removed
1 c jasmine rice
1 small cauliflower
4 T olive oil
1 T butter
1 c white wine
1/2 vegetable or chicken stock
salt and pepper
1 t sage or capers
Juice of a half a lemon

First set the oven to 400*  Now slice up a small head of cauliflower into 1" thick steaks.  Coat with olive oil, salt and pepper.  Place on a sheet pan or roasting pan and pop them in the oven for about 45 minutes, turning once.

After the cauliflower has been cooking for about 25 minutes get the rice going.

In a saute pan, place a little olive oil and get the pan hot over medium high heat.  Season the steelhead with salt and pepper.  Place in the pan skin side up, shaking the pan back and fourth to avoid sticking.  When you have some color on one side (about 5 minutes) turn it over and finish.

When done remove the fish from the pan place onto warm plates with the rice and cauliflower  Scrape and wipe out any oil or bits from the pan.  Return the pan to the heat and add the lemon juice and wine and reduce by two thirds, then add the stock and do the same.  When done, turn off the heat and add the butter shaking the pan back and fourth until the sauce has a nice shine to it.  If you want you could of added some capers or herbs such as sage at the same time you added the butter.  Now sauce your meal.

Bon Appetit!  Chef Hobbes