Great Lake potted trout confit with baby brioche loaf
  |  First Published: August 2012

The trout season is finally back in swing and all the grumpiness is well and truly over.

The fly box is full, the tackle adjustments have been sorted, just got to hook the boat on and you’re away!

Oh how many of us have been waiting for this? With the weather still on the chilly side, here’s a great way to preserve some of your catch.

I’m not a big fan of freezing things unless you really have to, so this is a great alternative. If you’re not a fan of olive oil then vegetable oil could be substituted but the flavour will change greatly! Next time you light the fire, grab some of this out of the fridge with some brioche or bread, a jar of tomato relish, put your feet up and you’ll be set for a good night in!

This recipe is going to take a few days for best results.



Trout confit

Two trout fillets boned with skin on

Two rashers bacon chopped

One small onion chopped

Two cloves garlic chopped

One teaspoon cracked black pepper

Enough olive oil to cover all the ingredients

Brioche loaves

65g plain flour

1 tablespoon dried yeast

60ml warm water

350g plain flour

3 free range eggs beaten

15g caster sugar

200g salted butter softened

A little milk to brush the tops of the brioche


Place the trout fillets skin side down in a reasonably deep roasting dish and place the bacon, onion, garlic and black pepper on top of the trout fillets and gently pour the olive oil over the ingredients until covered, then place into a preheated 100°C oven for about one hour.

Remove the trout from the oven and allow to cool completely, now cover with cling film and refrigerate for two days.

Remove the trout from the fridge and bring back to room temperature as the olive oil is probably set like wax. Peel the flesh from the skin and discard it plus any bones you may have missed along with the bacon and onion. Place into glass pots and pour some of the olive oil over the fish to cover it completely. You could add a few sprigs of fresh herbs now too if you wish to. Pop the lid on tight and refrigerate for further use. When you want to eat the trout confit, pull it out of the fridge 30 minutes before you wish to use it.

To make the brioche place 65g of flour, the yeast and the warm water together and combine well and allow to double in size.

Now add the 350g plain flour, beaten eggs and sugar together, now gradually add the softened butter.

Combine the yeast mix with the egg mix and knead together until smooth and leave in a warm place to double in size: this may take several hours.

Knock the dough back now and knead again, now shape the dough into eight small greased loaf tins and allow to prove in a warm place until double in size.

Brush the tops with a little milk and bake in a preheated 190° oven for about 15 minutes or until golden.

I like to slice the brioche while it’s still warm, then a touch of sweet tomato relish on the bottom with a nice chunk of trout on top,.


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