Rivière-au-Renard Brook Trout with Fennel Confit

Ingredients:

Fish

• 4 brook trout fillets (about 3.5 oz or 100 g each)

Fennel

• 1 fennel bulb, sliced thinly
• 2 cups (500 ml) olive oil

Vinaigrette

• 3 tbsp (45 ml) balsamic vinegar
• 1 French shallot, diced
• 2 tsp ground pink peppercorns
• 1 tbsp (15 ml) soya sauce
• 1 tsp (5 ml) white sesame seeds
• Salt and pepper to taste

Method:

1. Preheat oven to 300°F. Place fennel on a baking pan and cover with olive oil. Salt and pepper.
2. Bake for about 1 h 15 or until tender.
3. Drain, reserving fennel-infused oil. Keep fennel hot.
4. Combine vinegar, shallots, ground peppercorn, soya sauce and sesame seeds.
5. Whisk in ¾ cup of fennel-infused oil. Salt and pepper to taste.
6. Save the rest of the oil for future use.
7. Fry the four trout filets in a pan with the fennel-infused oil for 1 minute each side. Fish should be half-cooked (mi-cuit).
8. To serve, place caramelized fennel in the middle of the plate with fish on top and garnish with vinaigrette.

Preparation time

15 minutes

Cooking time

75 minutes

Servings

Serves 4

Sponsor

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