Confit Of Ocean Trout With Pea Puree, Braised Fennel And A Pernod & Orange Sauce - 9Kitchen
Heat oven to 90 degrees C and put olive oil in a small tray. Clean fennel and place into a sauce pan with t...
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Ingredients
- 600 grams of ocean trout fillet (or Atlantic Salmon)
- 400 grams of frozen peas
- 1 Tbs butter
- 3 cups of orange juice
- 110 ml pernod (vodka)
- 1 Tbs butter (extra)
- 1 star anise
- 1 cinnamon stick
- 6-finger fennel
- 350 ml olive oil
- Sea salt
- ground black pepper
- 6 sprigs of dill
- 3 slices of pancetta (or prosciutto) optional
- 1 Tbs of salmon caviar
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