Confit Ocean Trout with Cauliflower Puree
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
50 mins
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Total Time
1 hr
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Servings
4 servings
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Course
Main Course
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Cuisine
International
Confit Ocean Trout with Cauliflower Puree
Description
Confit Ocean Trout with Cauliflower Puree involves slow-cooking small pieces of ocean trout in warm olive oil infused with herbs like thyme, coriander seeds, parsley stalks, lemon zest, and garlic. This low-temperature oil cooking keeps the trout tender and moist without crisping. The cauliflower puree is prepared by sweating onion in butter, cooking cauliflower florets with milk until tender, then pureeing it to a creamy consistency with butter and cream added.
The final plated dish places the puree beneath a piece of confit trout, topped with mesclun greens dressed in vibrant basil oil made from briefly blanched basil and vegetable oil pureed together. The flavors are subtle and layered: rich and silky cauliflower, gently spiced and herb-scented trout, and bright fresh greens.
This preparation highlights the confit method for delicate seafood and the pureed cauliflower’s smooth creaminess as a mild but flavorful counterpart. It is elegant and light, suitable as a refined entrée or special occasion meal.
Ingredients
- 4 ocean trout fresh, small pieces
- 200 milliliters olive oil
- 1 bunch basil
- 2 clove garlic
- 1 thyme sprig
- 1 lemon
- 1 teaspoon coriander seeds
- 1 onion
- 1 cauliflower
- 50 grams butter
- 50 milliliters cream
- 50 grams mesclun greens or rocket, for garnish
- 50 milliliters vegetable oil
- 500 milliliters milk
Instructions
Basil Oil:
- Pick the leaves off the basil. Blanch in boiling water for 5 seconds, drain, and puree with the vegetable oil.
Oil:
- Crush the stalks along with the parsley, thyme, coriander seeds and the zest of the lemon.
- Add to the oil and warm over a low heat.
- Allow to infuse for 30 minutes.
Puree:
- Sweat the onion in butter and then add the cauliflower florettes and the milk.
- Cook until soft and then puree.
Fish:
- Skin and bone the ocean trout as demonstrated.
- 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:
- Spoon the cauliflower puree between 4 plates.
- Place a piece of ocean trout in the centre of each, top with the mesculin and sauce with basil oil.
Notes
User Reviews
Overall Rating
4.9
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