Confit of petuna ocean trout with fennel salad

Serves 4
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350g ocean trout, filleted
100ml grapeseed oil
80ml olive oil
1/ 2 tablespoon ground coriander
1/ 2 teaspoon white pepper
10 whole leaves basil
3 stalks thyme
1/ 2 teaspoon garlic, finely chopped
2 stalks celery, finely chopped
2 small carrots, finely chopped
3 tablespoons chopped chives
4 tablespoons konbu (dried seaweed), chopped
1/ 2 teaspoon sea salt
2 tablespoons ocean trout caviar

350g ocean trout, filleted
100ml grapeseed oil
80ml olive oil
1/ 2 tablespoon ground coriander
1/ 2 teaspoon white pepper
10 whole leaves basil
3 stalks thyme
1/ 2 teaspoon garlic, finely chopped
2 stalks celery, finely chopped
2 small carrots, finely chopped
3 tablespoons chopped chives
4 tablespoons konbu (dried seaweed), chopped
1/ 2 teaspoon sea salt
2 tablespoons ocean trout caviar

Fennel salad
1/ 4 bulb fennel, shaved
1 teaspoon lemon juice
salt and pepper
1/ 2 teaspoon lemon-scented oil

Parsley oil
Leaves from 1/ 4 bunch Italian parsley
100ml olive oil or grapeseed oil
1/ 2 tablespoon salted capers, rinsed and drained

Skin the trout and cut crosswise into 70-80g pieces - they should weigh no more than 100g. Immerse the trout in grapeseed oil and olive oil with the coriander, pepper, basil, thyme and garlic. Cover and allow to marinate for a few hours in the fridge.

To cook the fish, first preheat the oven to the absolutely lowest setting possible. Take the fish out of the oil and allow to come to room temperature.

Chop celery and carrots and place on a baking tray. Put the trout on top and place in the oven. Cook with the door open. Paint the surface every few minutes with the marinade. Cook for seven to eight minutes depending on the size of the fish. Lift out of the tray and allow to come to room temperature.

To make the parsley oil, puree the parsley with the olive oil in a blender. Add the capers and blend. Slice the fennel. Toss with lemon juice, salt and pepper, and lemon-scented oil. Sprinkle the top of the fish with chopped chives, konbu and salt. Place fennel salad on the plate. Put the trout on top and drizzle parsley oil all around. Dot caviar at regular intervals.

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