Cuisine:

Modern Australian

Ingredients

1 fillet of ocean trout
Olive oil
Garlic
Thyme
Basil
Zest of 1 lemon
Ground coriander seed
Fennel, shaved
Cracked pepper
Salt
Lemon juice
Nori sheets, crumbled
Dried wakame, soaked in cold water
Soy sauce
Mirin
Julienne lemon zest
Ocean trout roe
Parsley oil

Preparation

In a large saucepan add olive oil, garlic, thyme, basil, lemon zest and ground coriander seed on a low heat up to 70C. Add fillet of ocean trout into liquid. Leave to cook for 6-7 minutes.

Shave fennel on a mandolin and place in a small bowl. Add cracked pepper, small amount of salt, lemon juice and olive oil. Mix with a metal spoon.

Remove fillet of ocean trout from the pan and place on a plate.

Combine nori and wakame in a bowl, add soy sauce and mirin, then a pinch of salt. Drizzle in some extra virgin olve oil and allow nori to absorb liquid, it should be a thick sauce consistency. Stir in lemon zest and spoon over ocean trout. Spoon over some ocean trout roe and parsley oil and serve.