Tetsuya's Confit of
Petuna Ocean Trout™
Ingredients
350g fillet of Petuna Ocean Trout™1/2 tbs capers
grapeseed oil & olive oil1/4 bulb of fennel
coriander, basil, thymelemon juice
garliclemon scented oil or zest
celerysea salt & pepper
carrotkonbu
1/4 bunch Italian parsley chives
Methods
1
Skin a 350g fillet & cut crosswise into 70–80g pieces.
2
In a small tray, immerse the ocean trout in a mixture of oils, coriander, pepper, basil, thyme & garlic. Cover & allow to marinate for a few hours in the fridge. Set marinade aside.
3
Preheat oven to lowest setting. Take the fish out of the oil & allow to come to room temperature. Cover the base of a baking tray with chopped celery & carrot. Put Ocean Trout on top & place in the oven. Cook with the door open so that the fish cooks gently, painting the surface every few minutes with the marinade. Cook for no more than 10 minutes: flesh should not have changed colour at all, & feel lukewarm.
4
Remove fish from oven & allow to cool to room temperature.
5
Puree 1/4 bunch of parsley with 100ml olive oil in a blender. Add 1/2 tablespoon of capers & blend.
6
Finely slice 1/4 of a bulb of fennel on a mandolin. Toss with lemon juice, salt & pepper to taste, & some lemon-scented oil or lemon zest.
7
Sprinkle the top of the fish with finely chopped chives, konbu & pinch of salt.
8
Place some fennel salad on the base of the plate. Put the ocean trout on top & drizzle a little parsley oil all around. Dot the Ocean Trout with caviar.butter. Serve with snow pea leaves or a green salad and boiled new potatoes.
Tetsuya's Bon Bon of
Petuna Ocean Trout™
Ingredients
12 thinly sliced Petuna Ocean Trout™ of sashimi grade quality[1]
60g finely diced Petuna Ocean Trout™ portions of sashimi grade quality
2 tsp Extra Virgin Olive oil
1 tsp chives, finely chopped
1/2 tsp Soya sauce
1/2 tsp Mirin
2 tsp Finely chopped Wasabi stalk
3 tsp Goat's curd
1 pinch Salt
1 pinch Cayenne pepper
12 pieces of glad wrap larger than
Petuna Ocean Trout™ slices
Methods
Mix all ingredient together, except for the sliced Ocean Trout. On each piece of cut glad wrap place Ocean Trout slice and a small amount of Trout mix on the sliced Trout. Pick up the 4 corners of the wrap and lift to make a round shape. Tie the wrap and place Bon Bons in the refrigerator for 3-5 hours.
To Serve
Drop little olive oil and grained black pepper then serve.
[1]Petuna Ocean Trout™ must be purchased fresh from a fish specialty shop and must be of sashimi grade in quality to be consumed raw in this recipe.
