Confit Ocean Trout with Cauliflower Puree
This is a delicious confit ocean trout recipe with a smooth cauliflower puree. Check on this video on how to remove the pin bones from the trout.
Ingredients · Servings 4
- 4 small pieces ocean trout (fresh)
- 200 milliliters olive oil
- 1 bunch basil
- 2 clove garlic
- 1 sprig thyme
- 1 lemon
- 1 teaspoon coriander seeds
- 1 onion
- 1 cauliflower
- 50 grams butter
- 50 milliliters cream
- 50 grams mesculin (or rocket, for garnish)
- 50 milliliters vegetable oil
- 500 milliliters milk
Method · 1 h
- Pick the leaves off the basil. Blanch in boiling water for 5 seconds, drain, and puree with the vegetable oil.
- Crush the stalks along with the parsley, thyme, coriander seeds and the zest of the lemon.
- Add to the oil and warm over a low heat.
- Allow to infuse for 30 minutes.
- Sweat the onion in butter and then add the cauliflower florettes and the milk.
- Cook until soft and then puree.
- Skin and bone the ocean trout as demonstrated.
- Place the ocean trout in the warm oil. Make sure the oil is not hotter than 60 Celsius (140 Fahrenheit) and leave for 10 minutes or until the fish is cooked but firm.
- Spoon the cauliflower puree between 4 plates.
- Place a piece of ocean trout in the centre of each, top with the mesculin and sauce with basil oil.
Enjoy!
