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Confit of ocean trout recipe

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Rating:

5/ 5 stars 15 Votes
  • Cuisine: Modern Australian

Ingredients

1 fillet of ocean trout
Olive oil
Garlic
Thyme
Basil
Zest of 1 lemon
Ground coriander seed
Fennel, shaved
Cracked pepper
Salt
Lemon juice
Nori sheets, crumbled
Dried wakame, soaked in cold water
Soy sauce
Mirin
Julienne lemon zest
Ocean trout roe
Parsley oil
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Preparation

In a large saucepan add olive oil, garlic, thyme, basil, lemon zest and ground coriander seed on a low heat up to 70C. Add fillet of ocean trout into liquid. Leave to cook for 6-7 minutes.

Shave fennel on a mandolin and place in a small bowl. Add cracked pepper, small amount of salt, lemon juice and olive oil. Mix with a metal spoon.

Remove fillet of ocean trout from the pan and place on a plate.

Combine nori and wakame in a bowl, add soy sauce and mirin, then a pinch of salt. Drizzle in some extra virgin olve oil and allow nori to absorb liquid, it should be a thick sauce consistency. Stir in lemon zest and spoon over ocean trout. Spoon over some ocean trout roe and parsley oil and serve.

If you enjoyed this Confit of ocean trout recipe then browse more Modern Australian recipes, seafood recipes, entertaining recipes and our most popular hainanese chicken rice recipe.

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Comments (8)

   
11 Jan 2013 05:28 AEST
Candida
-
Wow
Tetsuya, you are amazing. Thank you so much for sharing this recipe.
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11 Jun 2012 05:04 AEST
Kelly
Miranda
Fabulous
Excellent. I really enjoyed eating this recipe. Wonderful
Agree(3 people agree)
Disagree(0 people disagree)
07 Jun 2012 07:32 AEST
Karen
Miranda
Excellent
This is excellent! I can't wait to try this wonderful creation of Tetsuya's. I am amazed at what ingredients are used in this. Excellet, Tetsuya!
Agree(3 people agree)
Disagree(0 people disagree)
08 Apr 2011 09:49 AEST
Nina K
To have such interesting and harmonious flavours come together in less than 20 minutes felt like an undeserved prize. A dinner to remember for a long time.
Agree(4 people agree)
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12 Nov 2010 01:38 AEST
Boris
As a chef, I was truly amazed at Tets
Agree(6 people agree)
Disagree(4 people disagree)
22 Jun 2010 11:25 AEST
L
Yes I definitly agree with Jon H My boyfriend took me to Tetsuya's for my 21st, the ocean trout was absolutely heaven and it is not oily at all! In fact I was actually very surprise that it was cooked in oil like this!
Agree(3 people agree)
Disagree(0 people disagree)
20 Jun 2010 11:32 AEST
Jon H
I have tried the more refined version at Tetsuya's (with kombu instead of wakame and nori) and it was a true masterpiece that my wife and I will never forget! Can't wait to try this one. Laura: don't think its going to be oily just because it "soaks" in oil. The oil is not absorbed and its even less oily than a well dressed salad. All those aromatics help cut any oiliness too. Don't use an inferior "light" olive oil - I'd use my usual extra virgin.
Agree(6 people agree)
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18 Jun 2010 01:45 AEST
Laura Richards
Stunning recipe but does the trout keep the oiliness of the olive oil it is drenched in? Do we use a lighter olive oil or the full cold pressed virgin olive oil? Can't wait to try it.
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