Trout with Confit Fennel and Pickled Jalapeños Recipe
Pan-fried trout is served with confit fennel, pickled jalapeños and a Persian sour plum sauce in this easy fish main course recipe.
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Cooking tools:
- Sous vide circulator
- Vacuum sealer
- Vacuum bag
- Blender
- Fine-mesh sieve
- Instant-read thermometer
- Oven
- Stove
- Skillet
- Saucepan
- Chef's knife
- Cutting board
- Serving bowl
- Spatula
- Spoon
- Airtight container
Ingredients
- 4 trout fillets
- olive oil
- salt
- 200g of Persian sour plum
- 10ml of lime juice
- 2g of salt
- 30ml of olive oil
- 1 bulb of fennel
- 50ml of olive oil
- 1 garlic clove
- 2 fresh jalapeño peppers
- 30ml of white wine vinegar
- 30ml of water
- 2g of caster sugar
- 1 bay leaf
- 4 handfuls of samphire
- coriander cress
- 4 handfuls of pistachio nuts, toasted and crushed
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