Tetsuya shares the recipe for his signature confit of ocean trout, adapted so it's easily achievable at home. The oil is spiked with garlic, thyme, basil and coriander seeds for delicious results.
- 1 fillet of ocean trout
- olive oil
- rind of 1 lemon
- ground coriander seed
- cracked pepper
- lemon juice, plus julienned lemon rind
- olive oil
- nori sheets, crumbled
- dried wakame, soaked in cold water
- soy sauce
- extra virgin olive oil
- ocean trout roe
- parsley oil
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
In a large saucepan add olive oil, garlic, thyme, basil, lemon rind and ground coriander seed. Heat on a low heat up to 70C. Add fillet of ocean trout to liquid. Leave to cook for 6-7 minutes.
Shave fennel on a mandoline 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 julienned lemon rind and spoon over ocean trout. Spoon over some ocean trout roe and parsley oil and serve.