Confit ocean trout with broad beans

You can make quite a nice salad by cheating and buying hot-smoked ocean trout or salmon, just skip steps 1-4 of the recipe. To double-peel broad beans, remove from pods, blanch 30 seconds, drain and peel to reveal bright green beans. If you can't find broad beans, boil a cup of frozen peas in salted water and refresh in ice water.


  • 50g sea salt
  • 4 x 80g skinned, pin-boned ocean trout, cut from thicker shoulder area
  • 2 cups olive oil, for confit
  • ½ bunch coriander roots and stems, washed, roughly crushed
  • 40g salad leaves
  • 160g chargrilled preserved artichokes, quartered
  • 60g double-peeled broad beans (about 350g in pods)
  • 1 medium tomato, peeled, seeded, cut into ½ cm dice
  • 2 tbsp flat-leaf parsley leaves, finely sliced
  • 1 tbsp garlic-infused extra virgin olive oil
  • 2 tsp extra virgin olive oil
  • 2 tsp lemon juice


Combine salt and 500ml water in a saucepan over medium heat, stir until dissolved, and set aside to cool. When cold, place fish in the brine, chill for 1 hour.

Add 2 cups olive oil and crushed coriander to a small saucepan, bring slowly to 60°C.

Prepare a steamer, bring to a boil, then reduce heat to low until simmering gently. Remove trout from the brine and lightly rinse, line the steamer with baking paper, steam trout for 1 minute until just warmed through.

While the trout is still warm, carefully place onto paper towel and gently pat dry. Immediately place trout into the oil and coriander confit bath for 4 minutes. Remove, set aside until just warm.

Arrange the salad leaves around each plate, add the trout and scatter with a little sea salt and artichoke pieces.

Combine broad beans, tomato, parsley, garlic oil, extra virgin olive oil, lemon juice and any juices from the trout with a pinch of sea salt. Spoon the tomato and beans over and around the salad to dress it.

NOTES: Want something to drink?
Try the Pizzini Pinot Grigio 2016, King Valley, Victoria.

A great match with the grilled artichoke, fresh broad beans and the soft texture of the trout. Bright acidity and a touch of lime carries through the palate, bringing fresh springtime harmony.

First published in the Good Weekend.