Eastington@Paddington

fromTetsuya by Tetsuya Wakuda

• ground coriander 
• lemon oil 
• white pepper 
• thyme
• grapeseed oil
• basil
• store-cupboard ingredients
• celery
• sea trout
• chives
• konbu
• parsley
• sea trout roe (substituted salmon roe)
• olive oil
• carrots
• fennel
• capers

I depart from the cooking method in the book (which was adapted for home cooks).

After marinating the trout overnight in the refrigerator, it is place in a non reactive dish on a bed of carrots and celery (so the fish does not touch the pan) and completely cover the fish in the oil mixture.

Pre heat the oven to the lowest temperature about 40C with the door propped open.

“Cook”/warm at this low temperature for about 4 hrs, and then 1 hr at 45C. The fish should not change colour.