FENNELAND-ORANGE CURED TROUT WITH TOASTED ALMONDS
1 whole fresh trout, pin-boned, skin removed
2 oranges, sliced juice of 1 orange
1 fennel bulb, half thinly chopped and half roughly chopped, fronds reserved 50g sugar
150g artichoke hearts, fresh
or canned, seared in a pan toasted flaked almonds,
80g micro or baby greens macadamia oil, to serve
1. Lay the trout fillets in a baking dish, place the sliced fennel bulb, orange slices and juice over the top. Sprinkle the sugar and the salt over evenly. Allow to cure for 12 hours.
Fennel-and-orange dressing 60ml orange juice
40ml macadamia oil reserved fennel tops salt, to taste
In a blender, add the orange juice and fennel and slowly add in the oil, while blending until emulsified. Season with salt.
1/2 a cup of milk 1 small clove garlic 1 cup of vegetable oil salt, to taste
In a blender, place the milk and the garlic clove, blend for 20 seconds, then add in the oil, by drizzling slowly, until a mayolike texture is achieved. Season with salt.