Tarragon And Juniper Olive Oil Confit Trout | Donna Hay

Ingredients

• 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
• 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