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CONFIT OCEAN TROUT WITH CAULIFLOWER PUREE

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CONFIT OCEAN TROUT WITH CAULIFLOWER PUREE

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Ingredients

Adjust Servings:
4 small pieces fresh ocean trout
200 millilitres Olive Oil
1 bunch basil
2 clove garlic
1 sprig thyme
1 lemon
1 teaspoon coriander seeds
1 Onion
1 cauliflower
50 grams Butter
50 millilitres Cream
50 grams mesculin or rocket (for garnish)
50 millilitres Vegetable Oil
500 millilitres Milk
Features:
  • Gluten Free
Cuisine:
    • Serves 4
    • Medium

    Ingredients

    Directions

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    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 C 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.

    Peter Sheppard

    Peter Sheppard was born in Oxford, England and moved to Australia with his parents when he was 11. Peter knew from an early age that he wanted to be a chef, admiring in particular Raymond Blanc and his famous Le Manoir Aux Quait Saisons located just outside Oxford.

    Peter trained under Liam Tomlin at top Sydney restaurant, Banc, before leaving Banc in December 2002 to open Reflections Waterfront Restaurant in Huskisson, on the NSW South Coast.

    Peter opened Caveau in May 2004 with his wife Nicola and only one assistant in the kitchen. Now, many years and many accolades later, Peter has a much larger and stronger team, but still the same passion for beautiful ingredients, carefully crafted food and top notch service that makes dining at Caveau the wonderful fine-dining experience that it is.

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