Electrolux EHET66CS Guide d'installation télécharger pdf (Page 13)

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tetsuya’s conﬁt of petuna ocean trout

with fennel salad

Skin the ocean trout and cut crosswise into 70–80g (2½ oz) pieces – they

should weigh no more than 100g (3½ oz). In a little tray, immerse the ocean

trout in grapeseed oil and olive oil with the coriander, pepper, basil, thyme

and garlic. Cover and allow to marinate for a few hours in the fridge. If you do

not want to use too much oil, paint the surface of the ﬁsh with oil and press

on the herbs.

To cook the ﬁsh, ﬁrst preheat the oven to the absolutely lowest setting

possible. Take the ﬁsh out of the oil and allow to come to room temperature.

Chop the celery and carrots and place on the base of a baking tray. Put the

ocean trout on top and place in the oven. Cook with the door open so that

the ﬁsh cooks gently. Paint the surface every few minutes with the marinade.

Depending on the size and thickness of the ﬁsh, cooking takes 7-8 minutes

(no more than 10 minutes). When you touch the end part, your ﬁnger should

just go through the ﬂesh. The ﬂesh should not have changed colour at all, but

remain a brilliant orangey-red, and feel lukewam to the touch.

To make the parsley oil, purée the parsley with the olive oil in a blender. Add

the capers and blend.

To make the fennel salad, ﬁnely slice the fennel on a mandolin. Toss with the

lemon juice, salt, pepper and some lemon oil or lemon zest.

Remove the ﬁsh from the oven and allow to cool down immediately. Lift out of

the tray and allow to come to room temperature.

Sprinkle the top of the ﬁsh with ﬁnely chopped chives, konbu and a little

sea salt. To serve, place some fennel salad on the base of the plate. Put the

ocean trout on top and drizzle a little parsley oil all around. Dot the ocean

trout caviar at regular intervals, and serve.

To go with the dish, we suggest a complex chardonnay, such as a 1997

Leeuwin Estate Art Series, 1997 Kistler Chardonnay ‘Durrel’ or a 1997 Jean

Boillot Puligny Montrachet ‘Clos de la Mouchere’.

350g (11oz) ocean trout, ﬁlleted

100ml (3½ ﬂ oz) grapeseed oil

80ml (2½ ﬂ oz) olive oil

½ tablespoon ground coriander

½ teaspoon white pepper

10 whole leaves basil

3 stalks thyme

¼ teaspoon ﬁnely chopped garlic

2 stalks celery, ﬁnely chopped

2 small carrots, ﬁnely chopped

3 tablespoons chopped chives

4 tablespoons konbu, ﬁnely chopped

½ teaspoon sea salt

2 tablespoons ocean trout caviar

fennel salad

¼ bulb fennel, shaved

1 teaspoon lemon juice

salt and pepper

½ teaspoon lemon oil

parsley oil

Leaves from ¼ bunch Italian parsley

100ml (3½ ﬂ oz) olive oil

½ tablespoon salted capers, rinsed and drained

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Electrolux EHET66CS Guide d'installation Page 13

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