Ingredients
- 4 pieces of skinned ocean trout approx 640g or 160g ea)
- 2 1/2 cups of olive oil
- 4 cloves garlic
- 1 sprig of thyme
- salt and pepper
Method
Lightly salt 4 pieces of skinned ocean trout, each weighing about 160g, and refrigerate for an hour. In a frypan wide enough to fit the fish pieces comfortably, add 2 1/2 cups of olive oil, 4 sliced garlic cloves and a sprig of thyme. Simmer gently until the garlic is lightly golden, turn off the heat and discard the garlic and thyme.
Remove the fish pieces from the fridge, pat them dry and leave out for about 10 minutes to reach room temperature. Using a thermometer (and a low flame) bring the pan of oil up to 70C. Add the fish pieces gently. If the fish is not completely covered, add more oil. Once the temperature reaches 70C turn off the heat and leave for 20 minutes.
Remove with a spatula, season with salt and pepper and serve with rhubarb, cucumber and rocket salad (the recipe for the rhubarb, cucumber and rocket salad features on cuisine.com.au).
