Confit of Ocean Trout with Yabbies, Pea Mousse and Fennel

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Preparation info

  • Serves

    4

    • Difficulty

      Medium

Appears in

Pier: A Unique Australian Seafood Experience

Pier

By Greg Doyle, Grant King and Katrina Kanetani

Published 2008

  • About

Ingredients

Pea Mousse

  • gelatine sheets
  • large pinch of caster (superfine) sugar
  • large

Method

Preheat the oven to 42°C/108°F (see Note). To make the pea mousse, soak the gelatine in a small bowl of cold water until softened, then remove and squeeze gently to drain any excess water. Bring a pot of water to the boil and