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Confit of petuna ocean trout

tetsuya’s confit of petuna ocean trout

with fennel salad

ingredients

  • 350g (11oz) ocean trout, filleted
  • 100ml (3½ fl oz) grapeseed oil
  • 80ml (2½ fl oz) olive oil
  • ½ tablespoon ground coriander
  • ½ teaspoon white pepper
  • 10 whole leaves basil
  • 3 stalks thyme
  • ¼ teaspoon finely chopped garlic
  • 2 stalks celery, finely chopped
  • 2 small carrots, finely chopped
  • 3 tablespoons chopped chives
  • 4 tablespoons konbu, finely chopped
  • ½ teaspoon sea salt
  • 2 tablespoons ocean trout caviar

    • fennel salad
  • ¼ bulb fennel, shaved
  • 1 teaspoon lemon juice
  • salt and pepper
  • ½ teaspoon lemon oil

    • parsley oil
  • Leaves from ¼ bunch Italian parsley
  • 100ml (3½ fl oz) olive oil
  • ½ tablespoon salted capers, rinsed and drained
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    procedure

    Skin the ocean trout and cut crosswise into 70–80g (2½ oz) pieces – they should weigh no more than 100g (3½ oz). In a little tray, immerse the ocean trout in grapeseed oil and olive oil with the coriander, pepper, basil, thyme and garlic. Cover and allow to marinate for a few hours in the fridge. If you do not want to use too much oil, paint the surface of the fish with oil and press on the herbs.

    To cook the fish, first preheat the oven to the absolutely lowest setting possible. Take the fish out of the oil and allow to come to room temperature. Chop the celery and carrots and place on the base of a baking tray. Put the ocean trout on top and place in the oven. Cook with the door open so that the fish cooks gently. Paint the surface every few minutes with the marinade.

    Depending on the size and thickness of the fish, cooking takes 7-8 minutes (no more than 10 minutes). When you touch the end part, your finger should just go through the flesh. The flesh should not have changed colour at all, but remain a brilliant orangey-red, and feel lukewam to the touch.

    To make the parsley oil, purée the parsley with the olive oil in a blender. Add the capers and blend.

    To make the fennel salad, finely slice the fennel on a mandolin. Toss with the lemon juice, salt, pepper and some lemon oil or lemon zest.

    Remove the fish from the oven and allow to cool down immediately. Lift out of the tray and allow to come to room temperature.

    Sprinkle the top of the fish with finely chopped chives, konbu and a little sea salt. To serve, place some fennel salad on the base of the plate. Put the ocean trout on top and drizzle a little parsley oil all around. Dot the ocean trout caviar at regular intervals, and serve.

    To go with the dish, we suggest a complex chardonnay, such as a 1997 Leeuwin Estate Art Series, 1997 Kistler Chardonnay ‘Durrel’ or a 1997 Jean Boillot Puligny Montrachet ‘Clos de la Mouchere’.