Ocean trout is my favourite fish. I love the flavour, texture and ease of which it cooks. So whenever I see a few shiny tails beaming at me from the window of a fish shop I always grab a couple. I used to be terrified of cooking fish until I taught myself to relax about it and learn fish by fish.
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.
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How to confit ocean trout
- Total Time: 13 minutes
Description
You might like to crumble the confit fish and put through quinoa, rice or pasta or toss through a lovely butter lettuce salad with lots of lemon.
Ingredients
Confit
1 cup extra virgin olive oil
1 tablespoon mint leaves, shredded
2 cloves garlic, peeled, sliced
1/2 teaspoon crushed coriander seed
4 large strips lemon peel
Trout
2 ocean trout tails, skin on
To serve
Salt & pepper
1 lemon, juice only
Instructions
- 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.
- Prep Time: 5 minutes
- Cook Time: 8 minutes
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