Confit ocean trout
Ocean trout is my favourite farmed fish. I love the flavour, texture and the ease of which it cooks. So whenever I see a few shiny tails beaming at me from the window of Freckle’s Byron Bay Seafood Market I always grab a couple. I used to be terrified of cooking fish until I taught myself to relax about it and learn fishy by fishy!
Today I watched Tetsuya prepare the homestyle version of his most popular dish which gave rise to confit the large tails I had kicking around my fridge. Here’s my quick take with the larger pieces that needed a little more cooking time. The outer flesh appears more cooked, however the texture is melt in your mouth and internal flesh rare. I’ll keep practising, I hope you will too.
1 cup extra virgin olive oil
1 tablespoon mint leaves, shredded
2 cloves garlic, peeled, sliced
½ teaspoon crushed coriander seed
4 large strips lemon peel
2 ocean trout tails, skin on
Salt & pepper
1 lemon, juice only
- In a very clean, heavy based large saucepan.
- Slowly heat the oil and confit infusion ingredients to 60-70 C.
- Use a thermometer to insure that you do not heat the oil too high.
- Essentially you are creating an oil bath, not a shallow fryer.
- Confit for 4 minutes skin side up.
- Gently flip over so the skin gets a little crisp (do not fry) for a further 4 minutes.
- Your fish should still be soft and just rare. Of course, cook further if you prefer.
- Alternately, slice the tails without the skin on and cook in the same manner.
- *This may take less cooking time.
- The colour should go from orange to just pink.
- Once cooked remove from oil on to a serving platter.
- Season with salt, pepper and lemon juice.
*You might like to crumble the confit fish and put through quinoa, rice or pasta- which we enjoyed a variation of thoroughly at Foam yesterday – or toss through a lovely butter lettuce salad with lots of lemon.