Recipe

Confit ocean trout with chicory salad

This delicate seafood dish created by one of Australia's top chefs, Mark Best, is made using a sous vide; an innovative style of cooking that uses a sealed bag for maximum flavour and texture. It's wonderful enjoyed as a main or a starter.

Jan 31, 2016 1:00pm
  • 15 mins preparation
  • 58 mins cooking
  • Serves 6
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Ingredients

Confit ocean trout
  • 1 side 'petuna' ocean trout
  • 1 teaspoon black peppercorns
  • 1/2 teaspoon juniper berries
  • 20 gram murray river salt
  • 10 gram raw sugar
  • 50 millilitre extra virgin olive oil
Chicory salad
  • 1 head of chicory
  • 1 head of witlof
  • salt and pepper
  • extra virgin olive oil
  • lemon juice

Method

Confit ocean trout with chicory salad
  • 1
    Preheat the steam oven to 50°C on the sous vide function.
  • 2
    Skin and pin bone the ocean trout then cut in half on the width.
  • 3
    Coarsely grind the peppercorns and juniper berries in a mortar and pestle then add to the salt and sugar and coat the fish evenly on both sides with the rub.
  • 4
    Place each piece of fish into a separate sous vide bag and divide the olive oil between the bags.
  • 5
    Using the your sous vide sealer, individually seal each bag on 'full pressure'. Place each sous vide bag into the oven and steam for 25 minutes (thick end) and 23 minutes (tail end).
  • 6
    Meanwhile, make salad: Break up the chicory and witlof leaves, place a few leaves on each plate then season and drizzle with the olive oil and a few drops of lemon juice.
  • 7
    Carefully tear up the trout into large pieces and serve over, or alongside, the salad.

Notes

For optimal results, ensure that the fish is close to room temperature before cooking.

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