Yes, I know, it’s been an age since I’ve been posting anything.
Many, many, many years ago, I tried out Tetsuya’s restaurant in Sydney. It was my first fine dining experience and it was thoroughly enjoyable, opening my eyes to the possibilities of what could be done with some fine ingredients.
Not too long ago, I ended up at Tetsuya’s Singaporean effort, Waku Ghin, and that was mind-blowing.
But I digress, the reason why I’m posting is because I decided to attempt to make Tetsuya’s signature dish – the confit of ocean trout.
The recipe can be found here:
My attempt v My experience at Tetsuya’s restaurant
Obviously, my fillet is a smidgeon bigger – but that’s because this was to be an actual meal for dinner, not part 1 of a 13 course degustation.