Confit Ocean Trout with Cauliflower Puree

Basil Oil:

1. Pick the leaves off the basil. Blanch in boiling water for 5 seconds, drain, and puree with the vegetable oil.

Oil:

1. Crush the stalks along with the parsley, thyme, coriander seeds and the zest of the lemon.
2. Add to the oil and warm over a low heat.
3. Allow to infuse for 30 minutes.

Puree:

1. Sweat the onion in butter and then add the cauliflower florettes and the milk.
2. Cook until soft and then puree.

Fish:

1. Skin and bone the ocean trout as demonstrated.
2. Place the ocean trout in the warm oil. Make sure the oil is not hotter than 60 Celsius ( 140 Fahrenheit) and leave for 10 minutes or until the fish is cooked but firm.

To Serve:

1. Spoon the cauliflower puree between 4 plates.
2. Place a piece of ocean trout in the centre of each, top with the mesculin and sauce with basil oil.