Confit Petuna Ocean Trout with Puffed Quinoa, Sheeps Milk Yoghurt & Fennel

By Flying Fish Restaurant Executive Chef Stephen Seckold

Confit Petuna Ocean Trout with Puffed Quinoa, Sheeps Milk Yoghurt & Fennel
Flying Fish Restaurant Sydney's Executive Chef Stephen Seckold shares his famed recipe for Confit Petuna Ocean Trout.

Serves 6

Ingredients

1 side of ocean trout

300ml sheeps milk yoghurt

100g puffed quinoa

100g cooked rainbow quinoa

1 lemon

1 tbsp fennel pollen

50g goji berries

4 tbsp ocean trout roe

wood sorrel

Mache (lambs lettuce)

1 tsp Fennel seeds

sea salt and freshly ground white pepper

Method

Cut one ocean trout fillet into 120g portions and season with sea salt, freshly ground pepper and ground fennel seeds. Place in a small plastic bag and add 2 Tbsp of olive oil, seal bag lightly in a vacuum chamber.

Mix 300ml of Meredith farms sheep milk yoghurt with 30ml of lemon juice, season with salt and pepper.

Heat vegetable oil to 160 degrees celcius and deep fry quinoa till crisp, remove and season with fennel pollen allow to cool.

Place the trout in a water bath at 44 degrees celcius for 9 minutes. Meanwhile, place your cooked quinoa, ocean trout roe and yoghurt on the plate.

Top with the trout and then the puffed quinoa.

Garnish with some sliced goji berries, sorrel and mache.

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