Tetsuya's world-renowned signature dish is one of 20 fabulous recipes uncovered in Fritz Gubler's book Great, Grand & Famous Chefs and their Signature Dishes



  • 1.

    Skin a 350 g fillet of ocean trout and cut crosswise into 70–80 g pieces - they should weigh no more than 100 g.

  • 2.

    In a small tray, immerse the ocean trout in a mixture of grapeseed oil and olive oil, coriander, pepper, basil, thyme and garlic. Cover and allow to marinate for a few

  • 3.

    Hours in the fridge.

  • 4.

    Preheat the oven to its lowest possible setting. Take the fish out of the oil and allow to come to room temperature. Cover the base of a baking tray with chopped celery

  • 5.

    And carrot. Put the ocean trout on top and place in the oven. Cook with the door open so that the fish cooks gently, painting the surface every few minutes with the marinade.

  • 6.

    This should take no more than 10 minutes: the flesh should not have changed colour at all, and feel lukewarm to the touch.

  • 7.

    Remove the fish from the oven and allow to cool to room temperature.

  • 8.

    Puree 1/4 bunch of Italian parsley with 100 ml of olive oil in a blender. Add 1/2 tablespoon of capers and blend.

  • 9.

    Finely slice 1/4 of a bulb of fennel on a mandolin. Toss with lemon juice, salt and pepper to taste, and some lemon-scented oil or lemon zest.

  • 10.

    Sprinkle the top of the fish with finely chopped chives, konbu and a little sea salt.

  • 11.

    Place some fennel salad on the base of the plate. Put the ocean trout on top and drizzle a little parsley oil all around. Dot the ocean trout with caviar at regular intervals.


Recipe extract from Great, Grand & Famous Chefs and their Signature Dishes

By: Fritz Gubler

Softcover, 255 pages

RRP: $49.99

ISBN 9780980466720

Published 2009

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Posted by Report
that is not technically confit....... confit consists of submerging the protein in it's own fat and cooking it and storing it in it's fat.
Posted by SilkReport
a labour intensive method - I think I might look elsewhere....and I agree with Zoidberg. Not a confit.
Posted by Chantal36Report
this recipe is wrong - try here - correct recipe and video by Tetsuya!