Confit of smoked ocean trout belly with Cauliflower and Horseradish Beignets

Confit of smoked ocean trout belly with Cauliflower and Horseradish Beignets

By
From
Becasse
Serves
6
Photographer
Steve Brown

Ingredients

Quantity Ingredient

Confit of smoked ocean trout belly

Quantity Ingredient
1 x 600g smoked ocean trout belly, skin, bloodline and pinbones removed
300ml Rendered duck fat
300ml olive oil
400ml non-scented cooking oil
1 lemon, zested
thyme
garlic, roughly crushed

Cauliflower and horseradish purée

Quantity Ingredient
1/4 small cauliflower
60g unsalted butter
1/2 small onion, finely sliced
garlic, finely sliced
100ml White chicken stock
thyme
salt
freshly ground pepper
50ml pure cream
1 fresh horseradish, grated and divided into thirds (or substitute around 3 tablespoons good quality horseradish purée)

Cauliflower and horseradish beignets

Quantity Ingredient
500ml non-scented cooking oil
80g sifted, seasoned plain flour
salt
freshly ground pepper
lemon juice
6 Deep-fried parsley leaves
250ml Parsley coulis

Method

  1. To confit the ocean trout:

    Preheat the oven to 80°C. Bring the fish to room temperature and cut into 6 x 100 g portions. Put the rendered duck fat into a shallow ovenproof dish with the oils, lemon zest, thyme and garlic. Warm very gently on the stovetop until just warm to the touch, around 45°C. Slip the fish pieces into the oil and cover with a piece of greaseproof paper cut to fit the dish. Transfer to the oven and cook for 45 minutes. Remove from the oven and leave to cool in the oil.
  2. To make the cauliflower and horseradish purée:

    Start by cutting 12 even-sized florettes from the cauliflower and set them aside to make the beignets. Weigh 200 g of the cauliflower trimmings and slice them thinly.
  3. Heat a heavy-based saucepan over a medium-high heat and add the butter. When it foams, add the onion and garlic and sweat for 6 minutes until they soften without colouring. Add the sliced cauliflower and sweat for a further 5 minutes until it is soft. Add the chicken stock to the pan with the thyme, salt and pepper. Bring to the boil, then lower the heat and simmer for 10 minutes, or until thick. Add the cream and a third of the grated horseradish. Return to the boil, then remove the pan from the heat. Tip into a blender and blitz to a very smooth purée. Pass through a chinois or fine sieve and keep warm until ready to serve.
  4. To make the cauliflower and horseradish beignets:

    Put the 12 cauliflower florettes into a bowl with the parsley oil and another third of the grated horseradish. Toss well and leave to marinate for 30 minutes.
  5. Prepare the batter by putting the lager in a mixing bowl with the remaining horseradish and season with salt and pepper. Gradually whisk in the flour until you have a smooth thin batter. Set aside until ready to serve; it will keep well for up to 2 hours.
  6. When ready to serve:

    Heat the oil in a heavy-based saucepan to 190°C or until a cube of bread colours and sizzles to the surface within 30 seconds or so. Toss the marinated cauliflower florettes in the seasoned flour, shaking off any excess. Dip each florette in the batter then deep-fry until crisp and golden. Remove from the oil and drain on kitchen paper. Season with salt and pepper and a drop of lemon juice while hot.
  7. Remove the trout pieces from the oil, drain on kitchen paper and season with salt and pepper and a drop of lemon juice. Arrange them on 6 warm serving plates. Top with 2 hot beignets and a leaf of deep-fried parsley. Decorate the plate with the parsley coulis and the cauliflower and horseradish purée.
Tags:
restaurant
Becasse
Justin
North
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again