With the festive season fast approaching we have decided to share with you 20 of our very favorite recipes over the next 20 days. All recipes are from Rebecca Stubbs, our very talented chef from The Retreat at Chapel Hill whose tastes and skills are cultured and diverse. We hope you enjoy them and look forward to your feedback.
Confit ocean trout with roasted beetroot and caviar
4 x 80g portions ocean trout
olive oil to cover (approx 500ml-1L)
½ cup rock salt
1tblspn caster suger
¼ tpsn ground star anise
¼ tspn ground cinnamon
¼ tspn ground black pepper
1 mandarin or orange zested
Place rock salt, cinnamon, pepper, anise, cinnamon and zest on a tray and heat in oven for 5 minutes until fragrant.
Scatter curing mix over trout portions and leave in fridge for at least 45 minutes before cooking.
Rinse trout of curing mixture and drain well. Place trout in a deep tray leaving at least 1cm between each portion.
Place another deeper tray half filled with water onto the stove. Heat on medium/low until steam starts to come off the water.
Top with the tray of trout, cover with olive oil and reduce temperature to low.
Every 2 minutes gently move oil around tray and cook until fish turns opaque, remove from heat immediately. Set aside until ready to serve.
The trick to confiting fish is to maintain a temperature not much higher than 70C. This temperature just sets the protein in the fish creating a much softer texture.
1 tspn olive oil
salt and black pepper to season
Pre heat oven to 180C.
Peel beetroots and cut into small cubes (1cm). Toss beetroot with olive oil, place on a baking tray lined with baking paper and cook in oven until tender. Stir every 5 minutes to ensure even cooking. Set aside until ready to use.
¼ cup almonds
Heat an oven to 170C.
Slice almonds finely lengthways and place onto a tray. Bake in oven until they have lost their raw flavour approximately 20 minutes. You will need to stir almonds every 5 minutes as the edges will cook faster than the middle.
Cool completely before placing in an airtight container.
8 small pieces of endive
¼ bunch thai basil (or sweet basil if unavailable)
Finish off all recipes.
Drain trout well of oil and place in middle of plate. Top with two pieces of endive and a small amount of caviar (optional).
Scatter around beetroot and almonds, serve immediately.
Wine Match – Chapel Hill Sangiovese Rose