Ocean Trout with Braised Fennel, Potato Broth, and Preserved Cauliflower

Adapted by StarChefs.com
Yield: 4 Servings


Potato Broth
500 grams roughly chopped fingerling potatoes
1 shallot, thinly sliced
2 cloves garlic, thinly sliced
2 sprigs fresh thyme
20 grams salt
1.5 liters filtered water
Potato Tuile
500 grams fingerling potatoes
40 grams salt
2 sprigs fresh thyme
1 shallot, thinly sliced
2 cloves garlic, thinly sliced
Braised Fennel
1 bulb fennel, cut into 8 wedges
olive oil
1 pinch fennel pollen
grains of paradise
Preserved Cauliflower
1 Granny Smith apple, grated
20 grams curry powder
100 grams grapeseed oil
¼ head cauliflower, broken up into florets
10 grams rice wine vinegar
grains of paradise
Crispy Trout Skin
trout skin , trimmed, fat removed
grapeseed oil
Ocean Trout
4 whole ocean trout, cleaned
zest of orange
zest of lemon
zest of lime
grains of paradise
olive oil
Fennel Oil
6 grams toasted fennel seeds
50 milliliters extra virgin olive oil
To Assemble and Serve
fennel fronds
fennel pollen


For the Potato Broth:
Put all the ingredients in a pot and bring to a simmer. Cook for 40 minutes or until the broth is flavorful. Strain through a fine mesh sieve. Pass the broth through a coffee filter and reserve.

For the Potato Tuile:
Combine the potatoes, salt, thyme, shallot, garlic and add water to cover; bring to a boil. Reduce the heat and let the potatoes simmer for 20 minutes or until tender. Preheat the oven to 310ºF. Remove all the skin from the potatoes. Transfer the potatoes to a blender and puree until smooth. Pass the mixture through a fine mesh sieve. Season and thinly spread the mixture on a Silpat and bake for 15 minutes or until the chip is crispy and golden brown.

For the Braised Fennel:
Season the fennel with salt, olive oil, fennel pollen, and grains of paradise. Place in a vacuum bag and vacuum seal. Cook at 85 ºC for 30 minutes.

For the Preserved Cauliflower: Combine the apple, curry powder, and grapeseed oil. Emulsify using an immersion blender. Let the mixture rest for 30 minutes; then strain through a coffee filter. Combine the infused oil with the cauliflower, rice wine vinegar, grains of paradise, and salt. Put the mixture in a vacuum bag and vacuum seal. Cook at 85ºC for 25 minutes or until tender.

For the Crispy Trout Skin: Line a cast iron sheet tray with parchment paper and lightly oil. Place the trout skin on the sheet tray as flat as possible. Sprinkle with the salt and togarashi. Place another piece of parchment paper over the trout skin; place another cast iron sheet tray over the sheet. Bake at 350ºF for 25 minutes or until skin is golden brown and crispy.

For the Ocean Trout: Sprinkle the trout with salt, orange zest, lemon zest, lime zest, grains of paradise, and olive oil. Place the trout in a vacuum bag and vacuum seal. Cook at 46ºC for 15 to 20 minutes, until barely cooked.

For the Fennel Oil: Combine the fennel seeds, olive oil, and salt in a blender and pulse until the fennel is coarsely chopped.

To Assemble and Serve: Place the trout in the center of a bowl. Arrange the braised fennel and preserved cauliflower around the trout. Top with a potato tuile. Garnish with fennel fronds and sprinkle fennel pollen around the bowl. Pour fingerling potato broth into the bowl and dot with fennel oil.