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Confit of Ocean Trout with Pea Puree Poached Yabbies, Yabby Oil, Fresh Fennel and Snow Peas

Name: Confit of Ocean Trout with Pea Puree Poached Yabbies, Yabby Oil, Fresh Fennel and Snow Peas
Yield: : 4 entree
Ingredients: 100g salt flakes; 100g white sugar; Zest of 2 lemons; 4 x 90g ocean trout portions, skinless; 1 teaspoon olive oil; 4 fresh yabbies; 300ml olive oil; 4 reserved yabby heads, chopped; Reserved yabby coral; 1 tablespoon tomato passata; 200g frozen baby peas; 50g butter; 1 baby fennel bulb, shaved; 2 teaspoons lemon juice; 1 handful podded fresh peas, to serve; Fennel fronds, to serve

Andy Allen

Contestant · 24 Jul 2012

View full method on 10 Play ↗ Open in The Pass

: 4 entree

Serves

Components

Ingredients

Season

Ingredients

Confit ocean trout

100gsalt flakes

100gwhite sugar

Zest of 2 lemons

4 x 90gocean trout portions, skinless

1 teaspoonolive oil

Poached yabbies

4fresh yabbies

Yabby oil

300mlolive oil

4reserved yabby heads, chopped

Reserved yabby coral

1 tablespoontomato passata

Pea puree

200gfrozen baby peas

50gbutter

1 babyfennel bulb, shaved

2 teaspoonslemon juice

1handful podded fresh peas, to serve

Fennel fronds, to serve

Method

Cook it from the source.

We index the ingredients and details; the step-by-step method lives on Network 10's original recipe page.

Open the full method on 10 Play ↗

Tagged

FishFennelLemonPeasSnow PeasTroutYabbyAdult SupervisionSeafood

Recipe by Andy Allen, Season 4. Originally published by Network 10 on 24 Jul 2012.

Original on 10 Play ↗