Confit of Ocean Trout with ginger jus

Ocean trout is very easy to overcook, but I have found a way – after many years of trial and error – to teach young chefs how to cook this very popular, farmed fish properly. Confiting the fish, submerging it in a bath of oil at a low temperature, gives ample time for the cook to observe the chemical changes of the proteins as they develop from raw, to translucent, to cooked. In layman’s terms, this technique demonstrates well how the fish is just cooked in the centre but also has a pleasing and appetising overall look. The ginger sauce can accompany any seafood with great results. Salmon can be used in this recipe instead of ocean trout. Serves 6 This recipe is from My French Vue, Bistro Cooking at Home, Published by Simon and Schuster and due for release November 2007

Method

    • Fill a heatproof dish about 20 x 20 cm (8 x 8 in) and at least 10 cm (3 in) deep with the olive oil and heat to a temperature of 60°C (140°F) over low heat
    • Add the trout and leave for 10 minutes, or until fish is almost transparent
    • Remove the trout with a fish slice and place each fillet in the centre of a warm plate
    • Take 3 tablespoons of the olive oil used to cook the trout and put in a saucepan over a medium heat. Add the ginger and fry (you need to hear the ginger sizzling) for 1 minute – the ginger should not become coloured at all. Add sliced garlic and fry for 30 seconds. Add the white spring onions and fry for 30 seconds
    • Add Chinese wine and reduce its volume over heat by two-thirds. Add the chicken stock, bring to the boil and whisk in the oyster and soy sauces. Add fennel and julienned green spring onion to the sauce and serve immediately, pouring over the trout

1 litre (2 pints) extra-virgin olive oil
6 x 250 g (9 oz) ocean trout or salmon fillets
4 tablespoons finely sliced ginger
1 tablespoon thinly sliced garlic
3 tablespoons thinly sliced spring onions, white part only
250 ml (8½ fl oz) Chinese cooking wine
600 ml (20 fl oz) Chicken Stock (see page 000), reduced to 300 ml (10 fl oz)
2 tablespoons oyster sauce
2 tablespoons light mushroom soy sauce
1 small fennel bulb, thinly sliced
3 tablespoons julienned spring onions, green part only
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