Confit Ocean Trout with Chicory Salad

Serves: 6 as a main or 10 as an entree

Preparation time: 30 minutes

Cooking time: 25 minutes (thick end), 23 minutes (tail end)

Method

Preparation

For the Confit Ocean Trout

• Preheat the AEG ProCombiPlus™ Steam Oven to 50°C on the Sous Vide function.
• Skin and pin bone the ocean trout then cut in half on the width.
• Coarsely grind the peppercorns and juniper berries in a mortar and pestle then add to the salt and sugar and coat the fish evenly on both sides with the rub.
• Place each piece of fish into separate sous vide bags and divide the olive oil between each bag.
• Using the AEG PrecisionVac™ SousVide Vacuum Sealer Drawer, individually seal each bag on full pressure.
• Place each sous vide bag into the oven and steam on the Sous Vide function for 25 minutes (thick end) and 23 minutes (tail end).
• Serve immediately or chill in iced water overnight.

To Serve

Break up the treviso and witlof leaves and place a few leaves on each plate then season and drizzle with the olive oil and a few drops of lemon juice. Carefully tear up the trout into large pieces and serve.

Mark's Tip

For optimal results, ensure that the fish is at room temperature before cooking.

Appliance of choice for this recipe:

Recipe presented by AEG.