Warm citrus-marinated ocean trout confit

Warm citrus-marinated ocean trout confit

By
From
French Lessons
Serves
4
Prep
15 mins
Cooking time
30 mins
Photographer
Steve Brown

Confit salmon and trout have been in the classic French repertoire for decades, in one form or another. In my favourite version the fish is marinated first to infuse the flesh with a lovely citrus flavour. I add a little olive oil to the duck fat, which gives it a more fruity, peppery dimension. The neutral grapeseed oil acts to fuse these flavours together so that neither overpowers the other. Confit fish is divine as the extremely gentle heat is just enough to set the protein to a wobbly, tender, jelly-like consistency that melts in the mouth.

Ingredients

Quantity Ingredient
600g ocean trout fillet, skinned, pin-boned, and belly and blood line removed
50g Wet citrus salt
200ml duck fat, rendered
200ml olive oil
200ml grapeseed oil

Method

  1. Rub the aromatic salt all over the fish, wrap it in plastic wrap and refrigerate for 2 hours while it marinates.
  2. Preheat the oven to its lowest setting. Rinse the fish briefly and pat dry. Cut into 4 neat portions, each about 150 g. Combine the rendered duck fat and oils in a heatproof braising pan, and heat very gently to about 45ºC. Add the fish pieces, ensuring they are completely submerged. Cook for 30 minutes until soft – they should still look raw, but will have cooked in the fat to a lovely wobbly pinkness. Serve immediately with your chosen accompaniments.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
how to
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