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  • Confit Ocean Trout with Cauliflower Puree

Confit Ocean Trout with Cauliflower Puree

Posted on Feb 6th, 2023
by Peter Sheppard
Categories:
  • Main Course
  • Seafood Recipes

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.

Enjoy!

Confit Ocean Trout with Cauliflower Puree

Peter Sheppard
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Course Main Course
Servings 4 servings

Ingredients
  

  • 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

Instructions
 

Basil Oil

  • Pick the leaves off the basil. Blanch in boiling water for 5 seconds, drain, and puree with the vegetable oil.

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.

Puree

  • Sweat the onion in butter and then add the cauliflower florettes and the milk.
  • Cook until soft and then puree.

Fish

  • 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.

To Serve

  • 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.

Notes

CONFIT OCEAN TROUT WITH CAULIFLOWER PUREE
Tried this recipe?Let us know how it was!

Peter Sheppard

Peter Sheppard was born in Oxford, England and moved to Australia with his parents when he was 11. Peter knew from an early age that he wanted to be a chef, admiring in particular Raymond Blanc and his famous Le Manoir Aux Quait Saisons located just outside Oxford. Peter trained under Liam Tomlin at top Sydney restaurant, Banc, before leaving Banc in December 2002 to open Reflections Waterfront Restaurant in Huskisson, on the NSW South Coast. Peter opened Caveau in May 2004 with his wife Nicola and only one assistant in the kitchen. Now, many years and many accolades later, Peter has a much larger and stronger team, but still the same passion for beautiful ingredients, carefully crafted food and top notch service that makes dining at Caveau the wonderful fine-dining experience that it is.

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