Confit of Ocean Trout with Pea Puree, Braised Fennel and a Pernod Orange Sauce
This recipe is a Peter Evans recipe. It’s a really good dinner party dish and easy to prepare. You can braise the fennel, make the sauce and the pea puree in advance. Serves 6.
INGREDIENTS: 1.5 cups olive oil, 6 finger fennel or baby fennel bulbs cut into 2.5cm batons, 3 cups orange juice, 100ml pernod, 1 star anise, 1 cinnamon stick, 6 ocean trout fillets (or Atlantic salmon), sea salt and freshly ground pepper, 500g frozen peas, 2 Tbsp butter, 3 slices prosciutto, dill.
METHOD: Heat oven the lowest temperature possible (around 120 degrees Celsius). Put olive oil in an oven proof dish just large enough to hold the fish in one layer. Place oil in the oven to warm. Meanwhile, take the trout out of the fridge and allow to get to room temperature, then season with salt and pepper.
Place fennel in a saucepan with orange juice, Pernod, star anise and cinnamon stick. Bring to a simmer and cook until the fennel is just tender. Reserve the cooking liquid for later.
Remove warmed oil from oven and carefully lower the fish into the oil and bake for 10 minutes or until just medium rare. Remove fish from oil to prevent it from cooking further.
While the fish is cooking, make the pea puree and sauce. In a pan bring 2 cups of water and a pinch of salt to the boil. Add peas, cook for 1 minute. Strain and refresh under cold water. Puree in a blender with 1 Tbsp of the butter. Season to taste. For the sauce put the reserved fennel-cooking liquid in a pan and simmer until reduced by half, then add the remaining 1 Tbsp butter.
Heat a touch of oil in a frying pan, add diced prosciutto and fry until crispy. Heat the pea puree and spoon a dollop on each plate. Place fish on top and spoon sauce around it. Sprinkle the prosciutto into the sauce and stand the fennel out of the pea puree. Garnish with dill, and salmon caviar if available.