125g Macadamia nuts
35g lemon juice
15g preserved lemon
2 cloves garlic, crushed
125ml olive oil
Salt and pepper
Lemon Verbena Oil
1 small bunch lemon
verbena, plus extra for cooking the fish
1 handful of fresh spinach
100ml grapeseed oil
Zest of ½ lemon
100ml olive oil
Salt (to taste)
4 x 150-200g fresh ocean
8 leaves lemon verbena
- Steam or boil the potatoes with skin on. While hot, peel, then mash until smooth.
- Blend the macadamias, garlic, lemon juice, water and preserved lemon until a smooth paste is formed.
- Place in a large bowl and fold in the potato puree.
- Fold in the olive oil and season well.
Lemon Verbena Oil
- Boil a pot of water. Blanch the lemon verbena and spinach separately for 30 secs.
- Dry well on a tea towel.
- Roughly chop the spinach and verbena and place into a blender with the oil, salt and zest. Blend for 1-2 mins.
- Let the mix rest for 5-10 mins, then repeat.
- Once fully blended, strain through a CHUX cloth or muslin cloth.
- Discard the green pulp and keep in a cool place till needed.
- Preheat the Electrolux Steam oven to 170°C using the Electrolux Steam function.
- Line the steaming tray with baking paper.
- Make a nest of 2 lemon verbena leaves, a drizzle of olive oil and some rock salt for each piece of fish.
- Insert the temperature probe into the thickest part of one of the fish fillets.
- Place a fillet on each nest and season the exposed side with sea salt flakes.
- Connect the probe and set the temperature to 64°C. Place tray in the oven.
- At 64°C remove the fish from the oven and the probe from the fish.
- Place a spoonful of the macadamia skordalia in the middle of the plate.
- Spoon the lemon verbena oil around the skordalia.
- Carefully lifting the ocean trout place a fillet on each plate so that the lemon verbena is exposed.
- To garnish, shave some macadamias on a mandolin or a truffle shaver to create ‘scales’.