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Homemade Confit Ocean Trout with Cauliflower Puree photo

Confit Ocean Trout with Cauliflower Puree

This Confit Ocean Trout is melt-in-your-mouth delicious! Paired with creamy cauliflower puree, it’s an elegant dish that impresses.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: Seafood
Ingredients Equipment Method Notes

Ingredients
  

For the Trout:
  • 4 pieces ocean trout
  • 200 milliliters olive oil
  • 1 bunch basil
  • 2 cloves garlic
  • 1 sprig thyme
  • 1 unit lemon
  • 1 teaspoon coriander seeds
  • 1 unit onion
  • 1 unit cauliflower
  • 50 grams butter
  • 50 milliliters cream
  • 50 grams mesclun or rocket for garnish
  • 50 milliliters vegetable oil
  • 500 milliliters milk

Equipment

  • Medium-sized saucepan
  • Skillet
  • Baking dish
  • Blender or food processor
  • Measuring cups and spoons
  • Whisk
  • Sharp knife

Method
 

Cooking Instructions:
  1. Step 1: Prepare the Trout - Preheat your oven to 90°C (194°F). In a baking dish, arrange the ocean trout pieces. In a saucepan, heat the olive oil gently with the garlic cloves, thyme, and coriander seeds until fragrant. Pour this oil mixture over the trout, ensuring it is fully submerged. Cover the dish with foil and place it in the preheated oven. Let the trout cook slowly for about 45 minutes, or until it's perfectly tender and flaky.
  2. Step 2: Create the Cauliflower Puree - While the trout is cooking, prepare the cauliflower puree. Chop the cauliflower into florets and cook them in a medium-sized saucepan with milk until soft, about 15 minutes. Drain and reserve the milk. Blend the cauliflower with butter and cream until smooth, adding a bit of the reserved milk for a creamier consistency. Season with salt and pepper to taste.
  3. Step 3: Sauté the Onion - In a skillet, heat a splash of vegetable oil over medium heat. Add the chopped onion and sauté until translucent and golden, about 5-7 minutes. This will add a lovely depth of flavor to the dish.
  4. Step 4: Plate Your Dish - Once everything is cooked, it’s time to plate your dish. Spoon a generous amount of the cauliflower puree onto each plate. Carefully place a piece of the confit ocean trout on top of the puree. Garnish with the sautéed onions and a handful of mesclun or rocket. Drizzle with a bit of the herb-infused oil from the baking dish for an extra touch of flavor.

Notes

  • Cooking the trout at a low temperature ensures a melt-in-your-mouth texture.
  • The cauliflower puree can be made ahead and reheated when ready to serve.
  • For added brightness, consider incorporating lemon zest into the cauliflower puree.