Confit of Ocean Trout – The Easy Way

By Tetsuya Wakuda

Confit of Ocean Trout – The Easy Way
Legendary Japanese-born chef Tetsuya Wakuda shares his foolproof recipe for ocean trout confit - the easy way.

Serves 6

1/2 side of ocean trout, filleted
olive oil
garlic
thyme
basil
rind of 1 lemon
ground coriander seed

Trim and debone 1/2 side of ocean trout.

Paint with olive oil and season with salt and pepper.

Cut into portions and wrap trout in cling wrap.

Take a piece of grease proof baking paper and in the same motion as wringing out a wet towel, scrunch into a tube about 5-10cm in diameter. Make 5 of these and place in rows on a baking tray.

Place the trout so they are lying over the tubes with no piece of the fish touching the metal of the tray.

Cook at 65 degrees for 30-45mins depending on the size of trout portions.

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