Dilmah Peach Tea, orange-cured ocean trout slice, mascarpone, macadamia nut, sesame crumble, olive jam

Methods and Directions

• Take the sides off the trout, discard the head and bones. Pin bone the sides and remove the ribs. Skin the fish and trim the tail.
• Vacuum pack the sides with the orange juice, sugar, a pinch of salt, pepper and allow to cure overnight.
• Drain juice from the fish and place on a tray skin side down.
• Cook in hold mat at 69C for 35 minutes. The fish should feel slightly firm to the touch.
• Blast chill till cold.
• Cut across the fillets into 2cm portions and trim the belly to remove excess flesh.
• Toast and roughly chop macadamia nuts.
• Toast white sesame seeds.
• Combine all ingredients together and leave aside.
• Cook olives and sugar to a marmalade consistency.
• Spread miso on the ocean trout portion and sprinkle with the macadamia crumble.
• Garnish with trout caviar and baby herbs.