Ep 69: Confit of ocean trout
Confit of ocean trout with pea puree, poached yabbies, yabby oil, fresh fennel and snow peas
Serves: 4 entree
Preparation: 30 minutes
Cooking: 60 minutes
Confit ocean trout
100g salt flakes
100g white sugar
Zest of 2 lemons
4 x 90g ocean trout portions, skinless
1 teaspoon olive oil
4 fresh yabbies
300ml olive oil
4 reserved yabby heads, chopped
Reserved yabby coral
1 tablespoon tomato passata
200g frozen baby peas
1 baby fennel bulb, shaved
2 teaspoons lemon juice
1 handful podded fresh peas, to serve
Fennel fronds, to serve
1 Combine salt, sugar and lemon zest and spread over both sides of trout. Cover and refrigerate until ready to cook.
2 Poach yabbies in boiling salted water for 3 minutes and refresh in iced water. Remove heads from the yabbies, reserving them for the yabby oil. Reserve any coral from heads. Peel tails and remove intestinal tract.
3 For yabby oil, heat one tablespoon of the oil in a large frying pan over medium-high heat and cook yabby heads and coral for 3-5 minutes until oil is coloured. Add passata and stir for one minute, add remaining oil, reduce heat to low and simmer gently to let flavours infuse for 20-30 minutes. Strain and set aside.
4 For pea puree, blanch peas in a saucepan of boiling salted water for 3 minutes. Drain and blend in thermomix or blender to a puree, add butter and blend until smooth. Pass through a sieve 3 times or until as smooth as desired.
5 For trout, wipe the salt mixture off the trout thenrinse and pat dry. Place trout in a heat seal bag with one teaspoon of oil. Poach in a saucepan of water at 46°C for 15 minutes.
6 To serve; dress the shaved baby fennel with lemon juice and arrange on serving plate with confit trout, poached yabby tail, pea puree, fresh peas and fennel fronds.