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
  1. 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. 
  2. 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. 
  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. Serves 6–8 
RATE THIS RECIPE:
Reader ratings (3.38) 321251

There are no comments for this entry yet.

YOU MIGHT ALSO LIKE

JOIN OUR NEWSLETTER

SIGN UP WITH YOUR EMAIL BELOW:

REGISTER

join the club

Become a member of donnahay.com and receive VIP offers, behind-the-scenes previews and exclusive content direct to your inbox