4.9 from 150 votes
Confit Ocean Trout with Cauliflower Puree
A delicate confit of ocean trout gently cooked in olive oil infused with herbs and spices served over a smooth cauliflower puree. The buttery cauliflower base complements the tender, flavorful fish, while the addition of basil oil and mesclun greens adds fresh herbal notes. This dish balances creamy textures with light, subtle flavors, highlighting the gentle cooking technique of confit for moist fish.
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
Servings:
4
servings
Course:
Main Course
Cuisine:
International
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.
Cup of Yum
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.