2 cups cauliflower
4 oz cream
3T butter
2 cloves garlic, chopped
1 lb rapini
Handful hazelnuts, crushed
1 lb trout
Flour for dusting

Garnishes:
Capers
Raisins
Parsley

Cook one cup cauliflower in cream and blend. Cut remaining cauliflower into little florets and caramelize in two tablespoons butter with garlic. Cut rapini small and blanch. Brown remaining butter and add crushed hazelnuts. Dust trout in flour and sear until done. Assemble dish and garnish with capers, raisins and parsley.