For the confit tomato

  • Tomatoes 800.0 g
  • Olive oil 100.0 ml
  • Thyme 5.0 g
  • Garlic 10.0 g

For the trout

  • Trout 1.2 kg
  • Salt 1.0 g
  • Rapeseed oil 20.0 ml

For the spinach

  • Almonds 20.0 g
  • Spinach 2.0 kg
  • Butter 20.0 g

To serve

  • Watercress 20.0 g
  • Banana shallots 20.0 g
  • Dill 5.0 g
  • Lemon 50.0 g


  1. For the confit tomato

    • Preheat the oven to 90ºC.
    • Cut the tomatoes in half then pour over the oil and scatter over the sliced garlic and thyme leaves.
    • Spread the mixture out on to a tray and place in the oven for 2 hours, checking to make sure it doesn’t dry out.
  2. For the trout

    • Season the trout then heat the oil and lay in the trout fillets skin side down.
    • Cook for 3 min. then turn over and remove the pan from the heat to finish cooking the fish.
  3. For the spinach

    • Toast the almonds until golden then wilt the spinach in the butter and garlic then toss in the almonds.
    • Remove from and drain off any excess water.
  4. To serve

    • Place the spinach on to a serving plate and sit the trout on top and place the confit tomatoes around.
    • Segment the lemon and flash under a hot grill then place on to the plate.
    • Chop the dill and mix with some of the olive oil from the tomatoes then dress the plate.
    • Peel and slice the shallots into rings and scatter over the trout.
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