Confit ocean trout with roasted eggplant, tomato & orange salad - Quicksand Food

Ingredients

• 6 radishes, thinly sliced
• 250g green salad leaves
• 3 oranges, segmented
• 600g heirloom tomatoes, chopped into various shapes
• oil for confit
• 1L grape seed oil
• 1L extra virgin olive oil
• 1 fennel bulbs, sliced
• 2 lemons
• 1 tablespoon fennel seeds
• 1 teaspoon chilli flakes
• 4 fresh bay leaves
• confit trout
• 1 large ocean trout fillet, skin removed, pin boned and cut into 6 pieces
• 500g table salt
• 500g white sugar
• roasted eggplant
• 4 medium eggplants
• 1 lemon
• extra virgin olive oil
• sea salt
• orange and saffron vinegarette
• zest of and juice of 1 orange
• 80ml honey
• 80ml Banyuls vinegar
• 1 teaspoon sea salt flakes
• ½ teaspoon pink pepper, ground
• 120ml grape seed oil
• a pinch of saffron