poached trout with peperonata
Chef Neil Cunningham is a passionate advocate for Victorian produce. He doesn’t shout it from the rooftops - nor does he need to - as each day, as executive chef of Yarra Valley’s Coombe restaurant, his menu does the talking for him.
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Neil Cunningham, Coombe Yarra Valley
Directions
Peperonata
- Chargrill capsicum over an open flame, either on your hob burner or a barbecue, and set aside to cool.
- Wash Beluga lentils several times until water runs clear, then cook in salted boiling water until tender. Set aside.
- Sweat onion and fennel in a pan with olive oil until soft.
- Add garlic and sauté until the raw smell goes away, 1-2 minutes.
- Add capsicum, olives and cooked beluga lentils and stir to incorporate, then add vinegar, paprika and season to taste.
- Cook until capsicum is starting to soften yet still has some crunch. Set aside.
Poached Trout
- Vac-pack trout fillet with lemon oil, lemon zest, pink lake salt and poach in a sous vide water bath for 10 minutes at 50 degrees Celsius.
To Serve
- Put the peperonata mix on the plate, then top with a trout fillet and garnish with basil leaves.
- Finish with a drizzle of more Lemon Pressed EVOO.
