Confit of ocean trout
1 fillet of ocean trout
Zest of 1 lemon
Ground coriander seed
Nori sheets, crumbled
Dried wakame, soaked in cold water
Julienne lemon zest
Ocean trout roe
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.