Confit of ChalkStream® Trout with Tomato Consommé
Confit of ChalkStream® Trout with a tomato consommé and crusty bread!
Another recipe by Sian @receipebreakout
Serves 2
Ingredients
2 x ChalkStream® Trout Fillets 130g each
1 x Bunch of Ripe tomatoes (keep two aside for later)
1 x Garlic Clove, peeled
2 x Shallots, peeled
Sprig of Thyme
Splash of white wine
1 pint very weak stock
Splash of tomato juice
Method
Confit the trout fillets - cook in a pan of oil, heated to 60-70 degrees C, for about 7 minutes. You can add herbs to the oil if desired. Remove from pan when cooked.
Put the tomatoes in a pan, add the rest of the ingredients and simmer for about 2 hours.
Pass through a fine sieve. To ensure the consommé stays clear, do not press the tomatoes.
Pour the consommé over the fillets, add the reserved tomatoes and serve with some nice fresh crusty bread.
