4 whole rainbow trout, cleaned and scaled
2 lemons, thinly sliced, plus wedges or cheeks to serve
1 small bunch thyme
2 tbsp extra virgin olive oil
Hazelnut relish
1 garlic clove, finely chopped
1 cup coriander, including stalks (wash well)
½ cup flat-leaf parsley
1 tbsp capers
Zest from ½ lemon, finely grated
½ cup extra virgin olive oil
½ cup blanched hazelnuts, chopped
Roasted trout with green hazelnut relish

• Preheat the Electrolux Steam oven to 220°C using the Electrolux Steam function
• Line a baking tray with baking paper
• Season the trout cavity with salt and pepper and drizzle with 1 tbsp of olive oil
• Lay lemon slices in the cavity of the fish and stuff with the thyme. Drizzle fish with olive oil
• Insert probe into thickest part of trout flesh. Place fish in oven, connect probe and set core temperature to 70°C

Hazelnut relish

• Add all ingredients (except the olive oil and half of the hazelnuts) to a blender and pulse until finely chopped (not puree)
• Gradually add olive oil then season with salt and pepper as it is being blended

To Finish

• To serve place a whole fish on each plate and spoon a little relish on top. Sprinkle with the remaining hazelnuts