Warm confit ocean trout - Bistro Vue
Truite confit et legumes a la grecque
Warm confit ocean trout, autumn vegetable a la grecque, horseradish mayonnaise
Amazingly tender, with a texture unlike raw nor cooked fish.
Shannon Bennet's Confit of Ocean Trout with Ginger Jus recipe included below.
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Another excellent lunch at Bistro Vue. Last year Bistro Vue Express Lunch was good, so we decided we'd go back for more. There was a 2 course set menu with no options, but it did include tea and coffee this year.
Bistro Vue
430 Little Collins St Melbourne 3000
(03) 9691 3838
vuedemonde.com.au/bistro-vue.aspx
- Bistro Vue - Dani Valent, Reviewer - January 22, 2007
- Bistro Vue - John Lethlean, Reviewer - February 12, 2007 - 14/20
Photos:
- Menu
- Alpha, David, Lilian, Julia, Kenny
- Three cheese crusted pork shoulder
- Business Card and mailing list
- Café allongé Caffe Lungo or Long Black
- Decor
- Canelés
- Sign
The Age Good Food Guide Restaurant Express Menu - AUD30 for 2 courses, or AUD42 for 3:
Entree
Truite confit et legumes a la grecque
Warm confit ocean trout, autumn vegetable a la grecque, horseradish mayonnaise
Plat principal
Epaule de pork gratinee aux trois fromages
Three cheese crusted pork shoulder, Lyonnaise potatoes
Dessert
Creme brulee au marron
Chestnut creme brulee, lemon foam
Cafe, the, et canale
Wines
2007 Punt Road Pinot Gris Yarra Valley, Victoria
2006 Punt Road Pinot Noir Yarra Valley, Victoria
Side Dishes
Sugar snap peans $8
Salade $6
Cassoulet $8
Pommes Frites $8
From Melbourne Food and Wine Festival 2008 - 22 February to 8 March:
The Age Good Food Guide Restaurant Express Formerly known as Restaurant Week, more than 100 of Victorian's best restaurants showcase their skills with a special offer:- A 2 course lunch- A glass of Victorian wine- $30 per personWHEN: Friday 22 February - Saturday 8 March 12.00PM or 1.30PMWHERE: Various locations around Victoria, download the full listing below.BOOKINGS: Call participating restaurants directly, bookings recommended.HOW MUCH: $30.00DETAILS: Download a full list of participating restaurants and their contact details (465KB)MENU: Please note all restaurants will offer a set menu during this event but vegetarian options are always available.WIN: Not only is this an amazing opportunity to sample the talents of our best chefs you also go in the draw to win a lunch for two a week for a full year with every lunch purchased. Good luck! See our competitions section for details and terms and conditions: Competitions
Shannon Bennett's Confit of Ocean Trout with Ginger Jus recipe:
Ingredients
* 1 litre extra-virgin olive oil
* 6 x 250g ocean trout or salmon fillets
Ginger sauce
* 4 tbsp finely sliced ginger
* 1 tbsp thinly sliced garlic
* 3 tbsp thinly sliced spring onions, white part only
* 250ml Chinese cooking wine
* 600 ml Chicken Stock, reduced to 300ml
* 2 tbsp oyster sauce
* 2 tbsp light mushroom soy sauce
* 1 small fennel bulb, thinly sliced
* 3 tbsp julienned spring onions, green part only
Author: Shannon Bennett Photo: Simon Griffiths Source: The Age Wednesday February 20, 2008 French, Quick, Contemporary, Healthy, Wheat free, Dairy free, Nut free, Egg free, Dinner
Ocean trout is very easy to overcook, but I have found a way to teach young chefs how to cook this very popular, farmed fish properly, by confiting the fish, submerging it in a bath of oil at a low temperature.
Method
Fill a heatproof dish about 20 x 20cm and at least 10cm deep with the olive oil and heat to a temperature of 60C over low heat.
Add the trout and leave for 10 minutes, or until fish is almost transparent.
Remove the trout with a fish slice and place each fillet in the centre of a warm plate.
Take three tablespoons of the olive oil used to cook the trout and put in a saucepan over a medium heat. Add the ginger and fry (you need to hear the ginger sizzling) for one minute - the ginger should not become coloured at all. Add sliced garlic and fry for 30 seconds. Add the white spring onions and fry for 30 seconds.
Add Chinese wine and reduce its volume over heat by two-thirds. Add the chicken stock, bring to the boil and whisk in the oyster and soy sauces. Add fennel and julienned green spring onion to the sauce and serve immediately, pouring over the trout.
Serves 6