Ocean Trout Confit with Green Vegetable Slaw, Chive Oil and Hollandaise Sauce

4 x 200g fresh ocean trout fillets, bones and skin removed
zest of 1 orange
2 tablespoons brown sugar
2 tablespoon sea salt
100ml cointreau
1 litre olive oil
2 bunches fresh chives
200ml olive oil, extra
fresh micro herbs and orange segments, to garnish
Hollandaise sauce
125ml white wine vinegar
80ml water
pinch of ground white pepper
1 bay leaf
4 peppercorns
1 eschallot, chopped
6 egg yolks
400g unsalted butter, melted
sea salt
Reen slaw
100g sugar snap peas
100g snow peas
1 bunch asparagus, halved horizontally
1 small fennel, thinly sliced
1 bunch rocket

The key to making hollandaise is cooking over a low even heat so the eggs cook without scrambling and the butter incorporates without separating.

If hollandaise starts to curdle/split, try removing bowl from saucepan and whisking in an ice cube to bring down the temperature and stop the cooking process.

Try using electric beaters to whisk the butter into the hollandaise sauce. It will be easier and result in a lighter texture.

Cointreau is an orange flavoured liqueur. There are many other varieties available including Grand Marnier and Triple Sec.

  1. To cure the trout, place the fillets in a shallow dish. Spread tops evenly with combined zest, sugar and salt. Pour over the Cointreau. Refrigerate, covered, for at least 1 hour. Gently scrape away sugar and salt mixture.
  2. Pour oil into a deep flameproof baking dish and bring to 60°C (use a thermometer for accuracy). Add trout in a single layer, ensuring it is completely submerged. Cook for about 10 minutes. Remove trout from oil and drain.
  3. Blend chives and extra oil with a barmix. Pass through a sieve and place chive oil to one side.
  4. Meanwhile, to prepare the hollandaise sauce, bring vinegar, water, white pepper, bay leaf, peppercorns and escallot to a boil in a saucepan. Boil until reduced by two thirds.
  5. Whisk the egg yolks and 1 tablespoon of the vinegar reduction in a heatproof bowl over saucepan of simmering water until thick and pale. Slowly trickle in butter, whisking continuously. When all the butter has been incorporated, you should have a bowl of thick creamy sauce. Adjust seasoning. Remove from heat and cover to keep warm.
  6. To prepare the green slaw, blanch peas and aspargus in boiling salted water for 1-2 minutes. Drain. Cool quickly in iced water. Using a sharp knife, shred into thin strips. Combine with fennel and rocket.
  7. To serve, place a piece of trout on four plates. Divide the green vegetable slaw equally and place to the side, drizzle a little chive oil on the plate and generously spoon a little hollandaise over the trout. Garnish with fresh micro herbs and orange segments. Serve immediately.