Tarragon and juniper olive oil confit trout
- 700g side trout, skin on
- 1 tablespoon sea salt flakes
- 2 teaspoons caster (superfine) sugar
- 1 litre light-flavoured extra virgin olive oil
- 1 bulb garlic, halved
- 1 tablespoon juniper berries, crushed
- 2 bunches tarragon, tied
- 1 lemon, thinly sliced
- sourdough, to serve
- Shaved fennel and herb salad (see recipe link in method), to serve
Roasted garlic aioli
- 1 bulb garlic, halved
- 1 tablespoon extra virgin olive oil
- sea salt and cracked black pepper
- 1 tablespoon lemon juice
- 1 cup (240g) sour cream
- ½ cup (150g) whole egg mayonnaise
- Preheat oven to 200°C (400°F). Place the trout on an oven tray. Sprinkle with the salt and sugar and set aside for 20 minutes to lightly cure.
- To make the roasted garlic aioli, place the garlic on a piece of aluminium foil. Drizzle with the oil, sprinkle with salt and pepper and wrap in the foil. Place on a second oven tray and cook for 20 minutes or until soft. Remove and set aside.
- Reduce oven temperature to 120°C (250°F). Place the oil, garlic, juniper berries, tarragon and lemon in a large deep-sided roasting tray. Pat the trout dry and gently place into the oil, skin-side down. Cook for 30 minutes or until just cooked through. Remove and set aside to cool completely in the oil.
- While the trout is cooling, finish the roasted garlic aioli. Squeeze the cloves from their skins into a small bowl. Add the lemon juice and, using a fork, mash until soft. Add the sour cream and mayonnaise and mix to combine.
- Serve the trout with sourdough, roasted garlic aioli and shaved fennel and herb salad. Serves 6–8
Photography: Chris Court
© DONNA HAY GROUP
