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.Print