Confit Ocean Trout with Cauliflower Puree
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
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