How to confit ocean trout

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

  • Author: Samantha Gowing
  • Total Time: 13 minutes
  • Yield: Serves 2-3 1x


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.


Units Scale

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

2 ocean trout fillets, skin on

To serve
Salt & pepper
1 lemon, juice of


  1. In a very clean, heavy based large saucepan, slowly heat the oil and confit infusion ingredients to 60-70 C.
  2. Use a thermometer to insure that you do not heat the oil too high.
  3. Essentially you are creating an oil bath, not a shallow fryer. Confit for 4 minutes skin side up.
  4. Gently flip over so the skin gets a little crisp (do not fry) for a further 4 minutes.
  5. Your fish should still be soft and just rare. Of course, cook further if you prefer.
  6. Alternately, slice the tails without the skin on and cook in the same manner.
    *This may take less cooking time.
  7. The colour should go from orange to just pink. Once cooked remove from oil on to a serving platter.
  8. Season with salt, pepper and lemon juice.
  • Prep Time: 5 minutes
  • Cook Time: 8 minutes
  • Category: Fish
  • Cuisine: Modern Australian

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