Ocean trout
1 side ‘Petuna’ ocean trout
1 tsp black peppercorns
½ tsp juniper berries
20g Murray river salt
10g raw sugar
50ml extra virgin olive oil

Chickory salad
1 head of chickory and one head of witlof
salt and pepper
extra virgin olive oil
lemon juice

Ocean trout

  1. Preheat the AEG ProCombiPlus™ Steam Oven to 50°C on the Sous Vide function
  2. Skin and pin bone the ocean trout then cut in half on the width.
  3. Coarsely grind the peppercorns and juniper berries in a mortar and pestle then add to the salt and sugar and coat the fish evenly on both sides with the rub.
  4. Place each piece of fish into a separate sous vide bag and divide the olive oil between the bags.
  5. Using the AEG PrecisionVac™ SousVide Vacuum Sealer Drawer, individually seal each bag on Full Pressure.
  6. Place each sous vide bag into the oven and steam on the Sous Vide function for 25 minutes (thick end) and 23 minutes (tail end).
  7. Serve immediately or chill in iced water overnight.

Chickory salad

  1. Break up the chickory and witlof leaves, place a few leaves on each plate then season and drizzle with the olive oil and a few drops of lemon juice.
  2. Carefully tear up the trout into large pieces and serve