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