Donna Hay's Tarragon and Juniper Olive Oil Confit Trout

Donna Hay's Tarragon and Juniper Olive Oil Confit Trout

Prep
20
Cooking time
50
Serves
6

Method

Preheat oven to 200°C (400°F).

1. Place the trout on an oven tray. Sprinkle with the salt and sugar and set aside for 20 minutes to lightly cure.

2. To make the roasted garlic aioli, place the garlic on a piece of aluminium foil. Drizzle with Cobram Estate Light Extra Virgin Olive 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.

3. 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.

4. 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.

5. Serve the trout with sourdough, roasted garlic aioli and shaved fennel and herb salad (if using).

Ingredients Chevron Icon

700g side trout, skin on

1 tablespoon sea salt flakes

2 teaspoons caster (superfine) sugar 1 litre Cobram Estate light flavour 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 (optional), to serve

roasted garlic aioli

1 bulb garlic, halved

1 tablespoon Cobram Estate Light 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