Greg Doyle, Grant King, Katrina Kanetani

Confit of Ocean Trout with Yabbies, Pea Mousse and Fennel

Name: Confit of Ocean Trout with Yabbies, Pea Mousse and Fennel
Yield: Serves 4
Cuisine: Australia
Ingredients: sea salt and freshly ground black pepper, to taste; squeeze of lemon juice (optional); 4 × 80 g (2¾ oz) ocean trout pieces; 2½ gelatine sheets; 4 large basil leaves, sliced into a fine chiffonade; 1 fennel bulb; large pinch of caster (superfine) sugar; large pinch of sea salt; 2 tablespoons blanched fresh peas; 1 litre (35 fl oz) olive oil, to confit; 200 ml (7 fl oz) double (heavy) cream; 2 tablespoons lemon-infused olive oil; 600 g (1 lb 5 oz) fresh peas; pea tendrils, to serve; 8 cooked yabby (freshwater crayfish) tails

Preparation info

Serves
4

Difficulty
Medium

Appears in

Pier

By Greg Doyle , Grant King and Katrina Kanetani

Published 2008

About

Ingredients

Pea Mousse

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

Oceania
Australia
Sydney
Main course

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