Confit lake trout with orange oil and creamy Kohlrabi
I had this absolutely delicious creamy Kohlrabi on my mind for some time now – and I finally came up with its ideal companion. Confit trout!
My fishmonger offers all kinds of beautiful trout, char and salmon but these beautiful lake trouts (Seesaibling in Germany) catched my eye. Let’s go with these beauties! Trout, Char and Salmon (All from the same family: Salmonidae) have the same fatty, pink meat, which is ideal for low-temperature-confit. You can use this cooking-method with all kinds of trout and char. You’ll just have to adjust the cooking time according to the size. For my thin and delicate 135 g fillets 10 min at 50°C/122°F are perfect.
It’s all about the temperature! 50°C/122°F is the ideal temperature for this method, but the fish will take temperatures up to 60°C/140°F and still be soft, moist and delicious.
A fast and simple dish! With just one little kitchen helper (digital thermometer) you can enjoy fish like you never have before!
Unbelievably tender – it really melts on your tongue – lightly flavored by the orange-infused oil – what a great way to eat trout and char!
You can actually experiment with all kinds of seasonings to infuse the oil, like: ginger, garlic, lemon or even complex combinations of dry spices.
The outcome will be exceptional!
Kohlrabi is a very German vegetable that you can eat raw or cooked. The name is a combination of the German words for cabbage (Kohl) and turnip (Rübe). Anyhow, for me the crisp, mildly sweet flavored Kohlrabi tastes more like a cross of apple and mild radish. Cook it on low temperature with some sugar, salt and cream and you can bring out the flavor to it’s fullest. You can add a hint of nutmeg, if you want and don’t forget to add the green Kohlrabi leaves at the end. You’ll need them for texture and taste!
- 4 fillets of arctic char or trout about 500-600 g, skin on
- (If you are in Germany get Seesaibling)
- 1 organic orange
- 1 red chili
- 2 twigs of rosemary
- 500 ml olive oil
- Salt and black pepper
- Digital kitchen thermometer
- 2 Kohlrabi bulbs, about 600 g, with leaves
- 50 ml whipping cream
- 1-2 tbsp flakes of unsalted butter
- 1 tsp salt
- 2 tsp sugar
Peel and trim the Kohlrabi, put the leaves aside. Cut the Kohlrabi lengthwise into thin slices about 1 mm thick (see the picture), using a sharp knife or a mandolin slicer. Pick about 4 Kohlrabi leaves, remove the stems and cut to 1-2 mm strips. Mix the Kohlrabi with sugar and salt in a saucepan leave to infuse for 10 min. (At this point go ahead with the fish-preparation! Just when you’re ready to cook the fish…) Add the butter to the Kohlrabi and simmer over low to medium heat for about 10 min (Meanwhile start cooking the fish), pour in the whipping cream and bring to a boil again. Take the pan of the heat, mix in the Kohlrabi leaves and add salt and pepper to taste.
Lay your fillets skin side down on a cutting board and slide over it with the back of a knife to erect and find any bones. Pick all the bones using a pair of tweezers or a small pincer. Wash the fillets with cold water, rinse and pat dry. Salt the fish lightly and let it rest for 10 min. at room temperature.
Meanwhile slowly heat the oil in a pan to about 70°C/158°F. Cut the chili open lengthwise and scrape out all the seeds. Thinly peel the orange using a sharp knife or a vegetable peeler and add the zest to the oil together with the rosemary.
Once the oil has reached temperature, carefully let the fillets slide in. The temperature should go down quite a bit. The desired temperature is 50°C/122°F to 60°/140°F - don’t go below, try to balance the temperature in between. Let the fish simmer for 10 min. The fish will be very fragile, so proceed with care! Lift the fillets from the oil using a slotted spoon to drip of most of the oil. Transfer to a cutting board and strip the skins of. Season lightly with salt and pepper and serve together with the creamy Kohlrabi.