Refresh

This website www.chefspencil.com/wprm_print/confit-ocean-trout-with-cauliflower-puree is currently offline. Cloudflare's Always Online™ shows a snapshot of this web page from the Internet Archive's Wayback Machine. To check for the live version, click Refresh.

Go Back
–+ servings
Confit Ocean Trout with Cauliflower Puree

Confit Ocean Trout with Cauliflower Puree

Peter Sheppard
4.92 from 50 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Main Course
Cuisine International
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!