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Digest Recipes: Culinary Inspiration

Lake Trout with Silky Cauliflower Puree & Persimmon Salsa

Lake Trout with Silky Cauliflower Puree & Persimmon Salsa
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Lake Trout with Silky Cauliflower Puree & Persimmon Salsa

Recipe by Andrew Cayuela

Ingredients

  • The Persimmon Salsa (Here’s a fresh, easy persimmon salsa (works best with Fuyu persimmons, which are crisp):

  • 2 ripe Fuyu persimmons, diced (peeled if you prefer)

  • ½ small red onion, finely diced

  • 1 jalapeño, seeded and minced (optional)

  • ¼ cup fresh cilantro, chopped

  • Juice of 1 lime

  • 1–2 tbsp orange juice (optional, enhances sweetness)

  • Salt, to taste

  • Freshly ground black pepper (optional)

  • Optional add-ins

  • ½ cup diced cucumber (extra crunch)

  • ½ red bell pepper, diced

  • 1 small clove garlic, very finely minced

  • Pinch of chili powder or smoked paprika

  • Serve with

  • Tortilla chips

  • Grilled chicken, fish, or shrimp

  • Tacos or pork tenderloin

  • Over avocado toast 😋

  • Char-Grilled Lake Trout (Serves: 2–4 Best cut: Whole cleaned trout or large fillets (skin on))

  • 2 lake trout fillets (or 1 whole trout, butterflied)

  • 2 tbsp olive oil

  • 1 tbsp unsalted butter, melted (optional but great for richness)

  • 2 cloves garlic, minced

  • Zest of 1 lemon

  • 1 tbsp fresh lemon juice

  • 1–2 tsp fresh thyme or rosemary, finely chopped

  • 1 tsp smoked paprika

  • Salt and freshly ground black pepper

  • Lemon wedges, for serving

  • Optional flavor boosts

  • Pinch of cayenne or chili flakes

  • Fresh dill or parsley

  • Splash of white wine or apple cider vinegar

  • Recommended Wine Pairing

  • To balance the fatty lake trout and the sweetness of the persimmons, I recommend a Dry Riesling or a Chenin Blanc. These wines have the high acidity needed to cut through the richness of the fish and the "stone fruit" notes that complement the persimmon perfectly.

Method

  • The Silky Cauliflower Puree (Instead of roasting, we will simmer the cauliflower to achieve a velvety texture.)
  • Step: Place the cauliflower florets in a pot with 1/2 cup heavy cream (or coconut milk) and 1/2 cup water (just enough to almost cover them).
  • Step: Add a smashed clove of garlic and a pinch of salt. Bring to a simmer and cook until fork-tender (about 10–12 minutes).
  • Step: Tran.sfer the cauliflower and a small amount of the liquid to a blender. Add 1 tbsp butter and blend on high until completely smooth.
  • Step: Season with a touch of white pepper and keep warm.
  • The Persimmon Salsa
  • Gently toss persimmons, red onion, jalapeño, and cilantro in a bowl.
  • Add lime juice, orange juice (if using), salt, and pepper.
  • Taste and adjust seasoning—add more lime for tang or salt for balance.
  • Chill 10–15 minutes before serving to let flavors meld.
  • Char-Grilled Lake Trout
  • Preheat grill to medium-high (about 400–450°F). Clean and oil the grates well.
  • Pat trout dry. Score skin lightly (helps prevent curling).
  • Mix olive oil, butter, garlic, lemon zest, lemon juice, herbs, paprika, salt, and pepper.
  • Brush mixture generously over fish (especially skin side).
  • Grill skin-side down for 4–6 minutes, lid closed, until skin is charred and crisp.
  • Carefully flip and grill 2–3 minutes more, just until flesh flakes easily.
  • Remove, rest 2 minutes, then finish with lemon wedges and fresh herbs.
  • Pro Tips
  • Lake trout is fattier than rainbow or brook trout—don’t overcook it.
  • If flare-ups worry you, grill on a cedar plank or use a fish basket.
  • Pairs отлично with persimmon salsa, grilled asparagus, or roasted potatoes.
  • Assembly
  • The Foundation: Spoon a large circle of the warm cauliflower puree onto the center of the plate.
  • The Protein: Place the pan-seared trout (skin-side up to show off the crispiness) directly onto the puree.
  • The Brightness: Top the fish with the Persimmon Salsa we discussed earlier. The cold, crunchy salsa against the warm, smooth puree is a fantastic contrast.

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