His signature dish – the confit of Petuna ocean trout with fennel salad is perhaps the most celebrated dish among fine dining restaurants in Australia. This dish has now been on his menu for almost twenty years.
Diners and food lovers the world over can always vividly remember their dining experience at Tetsuya’s. I have been to Tetsuya’s three times and this dish is still my favourite among so many innovative creations on the menu.
Mysaucepan and I have once replicated this dish at home many years ago, inspired by our driving trip around beautiful Tasmania.
The quality and freshness of its local produce from cheeses, King island beef, world class pinot noir, oysters and of course, its renowned ocean trout from Maquarie harbour on the west coast of Tasmania are arguably some of the best ingredients in the world that one can cook with.
So, we have decided to replicate Tetsuya’s most famous dish for a second time. The guests for our dinner party are enthusiastic foodies and Mr T brings a bottle of 2005 Chateau Beaumont Haut-Medoc.
A wine where the cork bears its name and vintage, haut-Medoc is an Appellation d’Origin contrôlée (controlled designation of origin) in the southwest region of Bordeaux in France.
After decanting and given time to breath, this wine exhibits plummy flavours with leathery undertones and a smooth finish.
Molly brings the ingredients of one of the most beautiful and vibrant looking salads that is screaming summer in Sydney.
Mysaucepan cuts up the vegetables and assembles the salad in our kitchen.
The roasted red capsicum adds a smoky dimension to the crunch of yellow capsicum, cucumber and butter lettuce. Tangy slices of sun-dried tomatoes and balsamic vinegar is a perfect marriage with the rich, salt complexity of anchovies.
After a generous drizzle of extra virgin olive oil and a good old toss by Mysaucepan, this colourful and delicious salad comes to life and its beautiful flavours whet our appetite for the next course.
One of the obvious prerequisites for Tetsuya’s confit of ocean trout is its absolute freshness. We almost take fresh seafood in Sydney for granted with its daily abundance from hundreds of seafood markets all over Sydney.
The wave of new Japanese restaurants have also taken the art of making good sushi, sashimi and ocean fresh seafood to a new level.
After marinating for a few hours in grape seed oil, extra virgin olive oil, coriander powder, white pepper, basil, thyme and garlic, I gently place the delicate fillets of ocean trout on fennel stocks to prevent any part of the fish from having direct contact with the baking tray.
Tetsuya’s recipe calls for a pre-heated oven to be set at its lowest of around 70 degrees Celsius and the oven door to be open throughout the entire cooking process.
Each piece of ocean trout fillet should weigh no more than 100 grams and the recommended cooking time is approximately 7 – 8 minutes but no more than 10 minutes.
Heated so gently, I can stick my hand into the oven to brush each fillet with the grape seed oil and EVOO marinade as I watch them cook.
At the end of the cooking process, the ocean trout makes a slight indent with the gentle press of my finger to indicate that it has been cooked although its colour remains in its original vibrant orange.
KC brings a bottle of 2011 Petaluma riesling from Clare valley, Australia’s foremost riesling producing region. It displays the usual citrusy and fresh lemon and lime flavours. This wine will yield great rewards with long term cellaring but is undoubtedly a beautiful accompaniment to the ocean trout.
The ocean trout’s gentle flavour is complemented both in taste and texture by the crispy and salty bits of konbu. The parsley oil adds herb aromas while the small drizzle of lemon juice and EVOO in the fennel salad gently wilts its firm texture and brings out its aniseed flavours.
Our dinner guests give us a seal of approval and although I am happy with the taste and flavour of all the elements of this dish, the execution and presentation have a lot more room for improvement.
My next take would most definitely involve a whole fish rather than individual fillets. The sprinkling of konbu can be a lot more precise and tidy and the fillets more uniform and even when it comes from the fillet of one whole half of a trout.
Since I made a batch of bacon salt recently, I have rekindled my love affair with an old world recipe in the form of a good spaghetti carbonara.
By sweating finely diced garlic and parsley in some good EVOO, I stir in a healthy dose of bacon salt. Once fragrant, I mix the boldly al dente spaghetti until it is evenly coated. Three eggs stirred into the pasta and a sprinkle of chives top off this simple dish as our main tonight.
Molly never fails to impress with her signature creme caramel dessert. Tonight, she brings this dessert where it is flipped and assembled in our kitchen.
It is light, creamy and not overly sweet with a subtle vanilla flavour, a perfect end to a wonderful evening with good friends and good food.
Thank you all for coming, it is always a pleasure to have you at our place.
Salad of roasted capsicum, sun-dried tomatoes and butter lettuce
This is a great summer salad because it is as light as it can be and I love the combination of the tangy and sweet taste of the dressing.
Ingredients Method 1. Assemble butter lettuce at the base of a salad bowl, then followed by the rest of the vegetables. Serves up to 6 people
Salad of butter lettuce, sun-dried tomatoes and roasted capsicum
2. Mix lemon juice, balsamic vinegar, EVOO, salt and black pepper, then pour over the salad.
3. Toss and serve immediately
1. Assemble butter lettuce at the base of a salad bowl, then followed by the rest of the vegetables.
Serves up to 6 people
I have a feeling we will be making this salad more than once this summer. Thanks Molly for a beautiful recipe!
Confit of ocean trout and fennel salad
This recipe is adapted from the cookbook Tetsuya, first published by Harper Collins in 2000. Ingredients Method 1. Cut ocean trout crosswise into 70 – 80gm pieces. They should be no more than 100gm per piece. Fennel salad To make the fennel salad, combine all the ingredients and mix well. To make the parsley oil, combine all the ingredients and process into a very fine paste.
Confit of ocean trout and fennel salad
2. In a tray, immerse the ocean trout in grape seed oil, EVOO, coriander powder, pepper, garlic, basil and thyme. Cover and allow to marinate for a few hours in the fridge. If you do not want to use too much oil, paint the surface f the fish with oil and press on the herbs.
3. Pre-heat the oven to the absolute lowest setting possible and allow the fish to come to room temperature.
4. Line a baking tray with fennel stalks and place the ocean trout on top of the stalks. The ocean trout pieces should not touch the baking tray at all.
5. Cook the ocean trout for approximately 7 – 8 minutes but no longer than 10 minutes. The meat should be soft to the touch when cooked but its colour should not change from its original vibrant orange at all.
6. To serve, sprinkle the konbu and chives on top of the ocean trout and place on top of the fennel salad in the middle of dinner plate. Drizzle the parsley oil and spoon ocean trout / salmon caviar around the plate.
This recipe is adapted from the cookbook Tetsuya, first published by Harper Collins in 2000.
1. Cut ocean trout crosswise into 70 – 80gm pieces. They should be no more than 100gm per piece.
To make the fennel salad, combine all the ingredients and mix well.
To make the parsley oil, combine all the ingredients and process into a very fine paste.
- 1 whole garlic, finely diced
- 6 tablespoon continental parsley, very finely diced
- 3 tablespoon bacon salt
- Half cup extra virgin olive oil
- 3 eggs
- Spaghetti for 6 people
1. Cook spaghetti in boiling water and 3 tablespoon of salt until it is al dente, then drain and set aside.
2. With the same pot, heat EVOO until simmering then add garlic and parsley.
3. When garlic is fragrant, add bacon salt and sautee until bacon is slightly crispy.
4. Add spaghetti back to the pot and stir until it is evenly coated.
5. Turn off the heat and let the spaghetti cool slightly. The crack the eggs onto the spaghetti and mix until it is evenly coated.
6. Ladel spaghetti onto dinner plate and serve immediately.
This is a simple and tasty recipe that should not require any cream at all. Stir in some pecorino cheese just before serving if desired.
This is a dessert that is great for summer or winter as it is light, gently creamy and served warm.
- 1 cup caster sugar
- Half cup water
- 600 ml fresh cream
- 600 ml milk
- 8 eggs, beaten with a 2 teaspoon of vanilla flavouring and 1 tablespoon of white sugar
1. Mix sugar and water and gently heat until it is caramelized then set aside and let cool.
2. Combine cream and milk and gently heat until it is just warm to the touch and pour mixture into the beaten eggs.
3. Sieve the mixture into the caramelized sugar liquid and bake in a shallow glass bowl at 150 degrees Celsius for 1 hour.
4. Remove from oven and let cool. To serve, flip the bowl onto a large serving plate.
Thanks Molly for yet another beautiful dessert of yours!
So dear readers, have you been to Tetsuya’s and if so, do you have a favourite dish on the menu?
Click on any of the photos to view ChopinandMysaucepan‘s favourite recipes or simply click here.