- 500 gm centre-cut ocean trout fillet, skinned and pin-boned
- 375 gm unsalted cultured butter, clarified (see note)
- 2 golden shallots, finely chopped
- 1 fresh bay leaf
- 1 tbsp Pernod
- To serve: lavosh
- 1Using a knife remove any traces of blood line or skin from trout and cut into 5cm pieces.
- 2Heat 2 tbsp clarified butter in a frying pan over medium heat, add shallot and cook for 3 minutes or until soft, add bay leaf and remaining butter, bring to a simmer and cook for 3 minutes. Add Pernod, then submerge trout in butter mixture, remove from heat and stand for 10 minutes or until fish falls apart. Remove bay leaf and discard. Remove fish and, using a fork, break up flesh and season to taste with sea salt and freshly ground white pepper. Strain butter mixture and add shallots to fish. Spoon fish mixture into a 3 cup-capacity serving dish. Pour over strained butter and refrigerate for 2 hours or until set. Serve with lavosh. It will keep, whole, for up to 1 week in the refrigerator.
Note For clarified butter, melt cold cubed butter, pour into a jug, stand, skim surface then pour off clear butter and reserve, discarding the milk fat.