CONFIT OF OCEAN TROUT, BALSAMIC CABBAGE, CAULFLOWER PUREE WITH AN ALMOND & SHERRY VINEGAR SAUCE

Leftovers. Of sorts. I had some almond & sherry vinegar sauce in the refrigerator. Also some cauliflower puree (recipe from Justin North at Becasse in Sydney). I also had the confit base left over from last week - a mix of olive & grapeseed oils, goose fat, lemon zest and garlic. I bought some more ocean trout at the markets yesterday, along with a sugarloaf cabbage. The cabbage was braised really slowly in olive oil, white balsamic vinegar, sugar and salt. The belly flap of the ocean trout made a great sashimi to accompany the bubbly before dinner.

CONFIT OF OCEAN TROUT, BALSAMIC CABBAGE, CAULFLOWER PUREE WITH AN ALMOND & SHERRY VINEGAR SAUCE