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https://www.lifestylefood.com.au/recipes/10078/poached-sea-trout-with-fennel-cream

LifestyleFOOD.com.au

Poached sea trout with fennel cream

Ingredients

  • Poached Sea Trout

  • 10 x 80g fillets of sea trout (no skin)

  • fleur de sel

  • lemon zest

  • oil

  • Fennel pollen

  • Fennel cream

  • 450g fennel, sliced

  • 15g fresh ginger

  • 50g butter

  • 15g olive oil

  • salt

  • 100g double cream

  • 1 bunch of dill, chopped

  • Equipment

  • 10 small sous vide bags

  • Green Olive and Vanilla Sauce

  • 2 shallots, finely sliced

  • 100g sliced fennel

  • salt

  • 15 green olives, crushed

  • 50g olive oil

  • 250g Noilly Prat

  • 500g white chicken stock

  • 1 vanilla pod

  • 250ml double cream

  • lemon juice

  • 10 green olives in slithers

  • Fennel and olive tuiles

  • 40g olive oil

  • 50g fennel, grated

  • 100g fennel juice

  • 20g cornflour

  • water

  • 3g dried green olive powder

Method

  • Poached Sea Trout:

  • 1.

    Season the trout and put in the bags with the oil and zest

  • 2.

    Vacuum seal as tightly as possible

  • 3.

    Cook in a water bath at 48°C for 4-5 minutes. – check temperature

  • 4.

    To garnish sprinkle with fennel pollen (spice of angels)

  • Fennel cream:

  • 1.

    Put the fennel, ginger, butter, oil and salt into a pan and cover with cling film

  • 2.

    Sweat until soft, 30-40 minutes, then remove the film

  • 3.

    Add the cream and half the dill and bring to a boil

  • 4.

    Pour into a blender, add the remaining dill an puree until smooth

  • 5.

    Pass through a fine sieve

  • 6.

    Chill over ice

  • Green Olive and Vanilla Sauce:

  • 1.

    Put the shallots, fennel, salt, olives and oil into a pan

  • 2.

    Cover with cling film and sweat until soft

  • 3.

    Remove the film and reduce the liquid until dry then add the Noilly Prat

  • 4.

    Add the chicken stock and bring to a simmer

  • 5.

    Skim off the oil then add the scraped vanilla

  • 6.

    Cook for 30 minutes on a low simmer

  • 7.

    Pass through a fine sieve, then put back on the heat and add the cream

  • 8.

    Check seasoning with salt and lemon

  • 9.

    To garnish add slithers of green olives

  • Fennel and olive tuiles:

  • 1.

    Put the oil and fennel into a small pan and cover with film

  • 2.

    Sweat until soft then add the juice

  • 3.

    Bring to a simmer then add the corn flour/water mix

  • 4.

    Cook for 2 minutes then add the olive powder

  • 5.

    Allow to cool before rolling onto silpats and drying

  • 6.

    Fry when needed

Notes




Courtesy of Shane Osborn at Melbourne Food and Wine Festival's Langham Melbourne Masterclass.

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