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Confit ocean trout with quick hummus and tomato and sumac salad

Australian Gourmet Traveller fast recipe for confit ocean trout with quick hummus and tomato and sumac salad.
Confit ocean trout with quick hummus and tomato and sumac salad

Confit ocean trout with quick hummus and tomato and sumac salad

Chris Chen

Ingredients

Confit ocean trout
Quick hummus

Method

Main

1.For confit ocean trout, preheat oven to 100C. Heat oil to 80C in a saucepan over high heat. Arrange trout fillets, thyme, garlic and fennel seeds in a baking dish to fit trout very snugly, then add hot oil to just cover. Bake until cooked medium-rare (15-20 minutes). Set aside in oil.
2.Meanwhile, for quick hummus, process chickpeas, garlic, tahini and lemon juice in a food processor until finely chopped, gradually add oil and process until smooth and combined. Season to taste, spoon onto plates and set aside.
3.Combine remaining ingredients (except flatbread) in a bowl and toss to combine. Remove ocean trout from oil (discard oil), remove skin and coarsely flake over salad. Serve warm with flatbread.

Baby shiso is available from select greengrocers.

This recipe is from the October 2012 issue of

.

Notes

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