This is a delicious recipe for confit sea trout with a smooth cauliflower puree. Watch this video on how to remove the bones from trout.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Brand Tasmania | 2010-09-02 01:11:55 |  123,647 Views |
Tetsuya's recipe – Sea trout confit
Related: Trout Tacos RecipeRelated: Baked Whole Trout with Baked Potatoes and SalsaRelated: Oven-Baked Sea Bass with Mashed Peas and Leek AshRelated: Baked Trout with Buttery Potatoes and Quince
Peter Sheppard was born in Oxford England and moved to Australia with his parents when he was 11. Peter knew from an early age that he wanted to be a chef and particularly admired Raymond Blanc and his famous Le Manoir Aux Quait Saisons just outside Oxford. Peter trained with Liam Tomlin at Sydney’s top restaurant Banc before leaving Banc in December 2002 to open Reflections Waterfront Restaurant in Huskisson on the NSW South Coast. Peter opened Caveau in May 2004 with his wife Nicola and just one assistant in the kitchen. Now many years and many accolades later Peter has a much larger and stronger team but still the same passion for beautiful ingredients carefully prepared food and first class service that makes dining at Caveau the wonderful gastronomic experience that it is.
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