Confit sea trout with caramelised fennel

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Author
Yields2 Servings
 1 whole fennel bulb
 4½ tbsp pomace oil
 3 star anise
 pinch sugar
 splash Sagatiba
 3½ tbsp extra virgin olive oil
 1 bay leaf
 8 fennel seeds
 10 pink peppercorns
 4 sprigs thyme
 1 sea trout fillet (approx. 150g)
 1 tbsp mayonnaise
 splash Tabasco
 1 lime, juice only
 handful mint leaves, chopped
1

To prepare the fennel bulb, first cut off the top and bottom. Slice it in half and cut into chunky pieces. Heat a large, heavy-bottomed pan over medium-high heat, add 1 tbsp pomace oil, then the fennel slices and 2 of the star anise. Season with salt, pepper and sugar.

2

Brown for about 3 minutes on each side and stir, making sure they caramelise evenly. Keep the heat on a high temperature and, when they are a nice brown colour – not black – add a good splash of Sagatiba, cover the pan and remove from the heat. Set aside to cool.

3

Mix the virgin olive oil with the remaining pomace oil. Add the bay leaf, fennel seeds, peppercorns and thyme, and heat to 42C. Place the sea trout into the oil for about 15-20 minutes, or until the flesh flakes apart easily. Then remove the fillet, lay it on a paper towel and pat dry.

4

Mix the mayonnaise with Tabasco and lime juice to your taste.

5

To plate, place the cooked fennel into a bowl and gently flake the fish over. Mix and check the seasoning, adding salt, pepper and lime juice if required. Spoon the mix onto a plate, garnish with the mayonnaise and sprinkle with the mint.

Category

Ingredients

 1 whole fennel bulb
 4½ tbsp pomace oil
 3 star anise
 pinch sugar
 splash Sagatiba
 3½ tbsp extra virgin olive oil
 1 bay leaf
 8 fennel seeds
 10 pink peppercorns
 4 sprigs thyme
 1 sea trout fillet (approx. 150g)
 1 tbsp mayonnaise
 splash Tabasco
 1 lime, juice only
 handful mint leaves, chopped

Directions

1

To prepare the fennel bulb, first cut off the top and bottom. Slice it in half and cut into chunky pieces. Heat a large, heavy-bottomed pan over medium-high heat, add 1 tbsp pomace oil, then the fennel slices and 2 of the star anise. Season with salt, pepper and sugar.

2

Brown for about 3 minutes on each side and stir, making sure they caramelise evenly. Keep the heat on a high temperature and, when they are a nice brown colour – not black – add a good splash of Sagatiba, cover the pan and remove from the heat. Set aside to cool.

3

Mix the virgin olive oil with the remaining pomace oil. Add the bay leaf, fennel seeds, peppercorns and thyme, and heat to 42C. Place the sea trout into the oil for about 15-20 minutes, or until the flesh flakes apart easily. Then remove the fillet, lay it on a paper towel and pat dry.

4

Mix the mayonnaise with Tabasco and lime juice to your taste.

5

To plate, place the cooked fennel into a bowl and gently flake the fish over. Mix and check the seasoning, adding salt, pepper and lime juice if required. Spoon the mix onto a plate, garnish with the mayonnaise and sprinkle with the mint.


Confit sea trout with caramelised fennel