Confit Ocean Trout on Wasabi Mash with Citrus Emulsion, Trout Crackle and Flying Fish Roe by Stillwater
Confit Ocean Trout on Wasabi Mash with Citrus Emulsion, Trout Crackle and Flying Fish Roe by Stillwater
Confit Ocean Trout on Wasabi Mash with Citrus Emulsion, Trout Crackle and Flying Fish Roe by Stillwater
Confit Ocean Trout on Wasabi Mash with Citrus Emulsion, Trout Crackle and Flying Fish Roe by Stillwater

Confit Ocean Trout on Wasabi Mash with Citrus Emulsion, Trout Crackle and Flying Fish Roe by Stillwater


Ingredients

600 g Ocean Trout (skin on)
200 ml cotton-seed oil
1 kg duck fat *
1 g saffron
50 g rock salt
1 lemon
1 lime
1 orange
50 ml rice vinegar
50 g sugar
3 large Kennebec potatoes
250 ml cream
250 g butter
2.5 cm (1 inch) fresh wasabi root (finely grated) **
1 clove garlic (crushed)
60 g flying fish roe
Salt and white pepper on hand

Method

Remove any pin bones from the trout and skin, scrap any remaining flesh from the skin and place the skin onto a lined baking tray and ‘air dry’ in a warm place for several days until it looks something like plastic. Cut trout into 6 equal sizes.

Using a micro-plane or a fine grater, zest the skin off the lemon, lime and orange, sprinkle over the salmon along with a little salt and white pepper.

Melt the duck fat in a sauce pan or deep baking tray over the stove top (induction is best for temperature control) and add the saffron, rock salt and any remaining citrus zest, using an oil thermometer bring fat to 45C and hold at that temperature. Place trout in the fat and confit between 45 mins to an hour.

Peel potatoes, cut into even sizes, place into a medium sized saucepan, cover with cold water and bring to the boil, reduce heat, add a pinch of salt and cook until tender.

In a separate saucepan, add cream, 100g of butter, garlic and a pinch of salt and white pepper, bring to a simmer and cook for 5 minutes and remove from heat and keep warm.

Strain potatoes, pass through a potato ricer or food sieve, stir in cream mixture until a smooth creamy mash is achieved, add wasabi, adjust seasoning and keep warm.

Juice the lemon, lime and orange, place in a saucepan with the rice vinegar and sugar, reduce by half and whisk in the remaining 150g butter (cubed and cold) off the heat. A slightly thick yellow sauce should be the end result. Season with salt and white pepper and add the flying fish roe.

Once trout skin is dry, cut into smaller pieces using a pair of scissors, heat cottonseed oil to 200C, fry skin for 10 to 20 seconds, it should puff up to 3 times in size, sprinkle with salt and store in an air-tight container.

Remove trout from the duck fat and drain on some paper towel.

Smear mash onto a plate, place trout on top, ladle sauce over the top of the fish and around the plate, garnish with trout skin and micro herbs.

*Duck fat is best for this recipe as it in-parts a buttery flavour and texture to the trout, however, duck fat can be substituted for vegetable or olive oil and a similar result can be achieved.

**If you cannot get fresh wasabi root (and it is not easy to get) you can use fresh horseradish or a wasabi paste from supermarkets or Asian groceries.

Recipe provided by Stillwater


More Recipes

Rabbit, Pappardelle, Chestnut and Black Truffle - Chef Recipe Thomas Boyd

This recipe is inspired by truffle season, which provides a perfect combination for the chestnut and...

Lemon Lime Avocado Pie

Free of refined sugar, dairy, and gluten - a guilt-free indulgence.