Name: Confit ocean trout with quick hummus and tomato and sumac salad
Yield: 4
Ingredients: 200 gm mixed baby heirloom tomatoes, halved and lightly crushed; 2 vine-ripened tomatoes, cut into wedges; 1 small beetroot, thinly sliced on a mandolin; 2 golden shallots, thinly sliced on a mandolin; 1 cup mint, torn (loosely packed); ¼ cup baby shiso leaves (optional; see note); Juice of ½ lemon, or to taste; 1 tbsp extra-virgin olive oil; ½ tsp sumac, or to taste; To serve: warm flatbread or crispbread; Confit ocean trout; 4 ocean trout fillets (180gm each), skin on, pin-boned; 4 thyme sprigs; 2 garlic cloves, bruised; ½ tsp crushed fennel seeds; For confit: olive oil; Quick hummus; 400 gm canned chickpeas, drained; 1 garlic clove, coarsely chopped; 1 tsp tahini; Juice of 1 lemon; 80 ml mild extra-virgin olive oil (1/3 cup)

Confit ocean trout with quick hummus and tomato and sumac salad

Australian Gourmet Traveller fast recipe for confit ocean trout with quick hummus and tomato and sumac salad.

Serves 4

Ingredients

200 gm mixed baby heirloom tomatoes, halved and lightly crushed

2 vine-ripened tomatoes, cut into wedges

1 small beetroot, thinly sliced on a mandolin

2 golden shallots, thinly sliced on a mandolin

1 cup mint, torn (loosely packed)

¼ cup baby shiso leaves (optional; see note)

Juice of ½ lemon, or to taste

1 tbsp extra-virgin olive oil

½ tsp sumac, or to taste

To serve: warm flatbread or crispbread

Confit ocean trout

4 ocean trout fillets (180gm each), skin on, pin-boned

4 thyme sprigs

2 garlic cloves, bruised

½ tsp crushed fennel seeds

For confit: olive oil

Quick hummus

400 gm canned chickpeas, drained

1 garlic clove, coarsely chopped

1 tsp tahini

Juice of 1 lemon

80 ml mild extra-virgin olive oil (1/3 cup)

Method

Main

1.For confit ocean trout, preheat oven to 100C. Heat oil to 80C in a saucepan over high heat. Arrange trout fillets, thyme, garlic and fennel seeds in a baking dish to fit trout very snugly, then add hot oil to just cover. Bake until cooked medium-rare (15-20 minutes). Set aside in oil.

2.Meanwhile, for quick hummus, process chickpeas, garlic, tahini and lemon juice in a food processor until finely chopped, gradually add oil and process until smooth and combined. Season to taste, spoon onto plates and set aside.

3.Combine remaining ingredients (except flatbread) in a bowl and toss to combine. Remove ocean trout from oil (discard oil), remove skin and coarsely flake over salad. Serve warm with flatbread.