This is a great dish to eat outside if you have access to two things: a table outdoors with a chair and baby cauliflowers of different colors. It'll be tough to get some wild trout, but if you can find some, the meat taste will be that much tastier. For this recipe, we opt for pancetta to wrap the fish in, but you can most definitely use prosciutto or spanish ham instead.
The leeks and cauliflower in this recipe get a brief blanching, which is a useful technique to know for cooking anything from broccoli to asparagus. The boiling salted water brings out vibrant colors which you then freeze on the spot by shocking the cells in ice. See the book by Herve This on science and cooking for more info on that process.
