Try your hand at Electrolux Cooking Ambassador Tetsuya's famous Ocean Trout Confit - done the easy way!
Trim and debone 1/2 side of ocean trout.
Paint with olive oil and season with salt and pepper.
Cut into portions and wrap trout in cling wrap.
Take a piece of grease proof baking paper and in the same motion as wringing out a wet towel, scrunch into a tube about 5-10cm in diameter. Make 5 of these and place in rows on a baking tray.
Place the trout so they are lying over the tubes with no piece of the fish touching the metal of the tray.
Cook at 65 degrees for 30-45mins depending on the size of trout portions.
Nutritional analysis per serving (6 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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