Confit of Trout

Trout

5x200g portions of ocean trout, skinned and boned
500ml olive oil
500ml vegetable oil
1 clove garlic
1/4 bunch thyme
Zest of 1/2 lemon
Parsley stalks
Salt
100g thick plain yoghurt
25g amaranth
25g puffed quinoa
1/2 bunch chervil
1/2 bunch chives

Beetroot en papillote

Beetroot en papillote
7 baby golden beets
30ml olive oil
Flake salt and black pepper
1/2 teaspoon cumin seeds
¼ bunch thyme

Beetroot puree

2 large beetroots
500ml water
500ml red wine
Sugar, salt to taste
100ml red wine vinegar
15ml olive oil

Poached Lentils

50g French lentils
25g water
Pinch salt
Pinch toasted ground cumin
15ml olive oil

Garnish

Flake salt
Baby mixed herbs
100ml extra virgin olive oil

Method

Double check the trout for bones. Remove any stray bones with fish tweezers and set fish aside.

Combine the oils, garlic, thyme, lemon zest and parsley stalks into a roasting tray and bring the oil up to 50°C over a low gentle flame.

Season the trout portions with the salt, place in the oil and cook at 45-50°C. It will take approximately 12-15 minutes depending on the thickness of the fish.

Once cooked drain the trout portions on paper towel. Use a pastry brush to coat the trout with yoghurt.

Sprinkle finely chopped chives, chervil and puffed grains onto the yoghurt-coated trout to create an even coating and season with another pinch of salt.

Place beetroots in a bowl with the olive oil, salt, pepper, cumin and thyme and toss to coat.

Wrap beetroots in bundles of 3-4, using foil and cook for 50 minutes in a 170°C oven. Remove the beetroots from the foil and transfer to a large bowl along with the cooking juices. Wrap the bowl in cling film and allow the beets to cool, rub off the skin and remove thyme stalks.

Marinate in the reserved cooking juices until required.

Cut the beetroots into interesting irregular shapes so the pieces stand up nicely on the plate. It is important they are tender throughout.

Cut the beetroot into quarters and combine in a saucepan with a with the water, wine, sugar, salt and vinegar. The beetroots should be covered by the liquid with an extra inch or so.

Cover with a baking paper cartouche and poach until soft. Drain the beetroots from the cooking liquor and reserve both the beetroot and the liquor. Allow the beetroot to cool slightly, peel the skin off, transfer to a bar blender and
blend until silky smooth drizzling in the olive oil to give sheen.

Combine lentils, water and salt in a medium saucepan and bring up to a simmer over a medium heat. Poach until
the lentils are tender without becoming mushy.

Drain through a colander reserving the cooking liquor.

Re-moisten the lentils with a little of the cooking liquor, add the cumin, drizzle with olive oil and toss well to coat.

To serve, dress the plate with a generous smear of beetroot puree. Place coated trout portion onto the
puree and neatly scatter the beetroots around. Scatter warm dressed lentils in neat piles on the plate. Place a
few neat bundles of baby garnett cress onto plate and finish with a drizzle of olive oil.