Trout with Cauliflower Cream and Green Peas

Dice the onion and carrot into small cubes, sauté in vegetable oil, add the cauliflower and sauté, then cover with water and simmer until tender and all the liquid has evaporated. Stir in the cream, season with salt and pepper, warm for a couple of minutes, then blend with butter until you get a perfectly smooth, velvety cream.

Combine garlic, dill, salt, parsley, and oil, then blend until you get a vibrant green color.

Toss the peas with 2 tablespoons of the green oil and warm through for a couple of minutes.

Season the fish with salt and pepper, then bake for 8 minutes at 190°C.