Scott Bridger's Steamed Ocean Trout, Macadamia Skordalia and Lemon Verbena

Macadamia Skordalia

1. Steam or boil the potatoes with skin on. While hot, peel, then mash until smooth.
2. Blend the macadamias, garlic, lemon juice, water and preserved lemon until a smooth paste is formed.
3. Place in a large bowl and fold in the potato puree.
4. Fold in the olive oil and season well.

Lemon Verbena Oil

1. Boil a pot of water. Blanch the lemon verbena and spinach separately for 30 secs.
2. Dry well on a tea towel.
3. Roughly chop the spinach and verbena and place into a blender with the oil, salt and zest. Blend for 1-2 mins.
4. Let the mix rest for 5-10 mins, then repeat.
5. Once fully blended, strain through a CHUX cloth or muslin cloth.
6. Discard the green pulp and keep in a cool place till needed.

Ocean Trout

1. Preheat the Electrolux Steam oven to 170°C using the Electrolux Steam function.
2. Line the steaming tray with baking paper.
3. Make a nest of 2 lemon verbena leaves, a drizzle of olive oil and some rock salt for each piece of fish.
4. Insert the temperature probe into the thickest part of one of the fish fillets.
5. Place a fillet on each nest and season the exposed side with sea salt flakes.
6. Connect the probe and set the temperature to 64°C. Place tray in the oven.
7. At 64°C remove the fish from the oven and the probe from the fish.

To Finish

1. Place a spoonful of the macadamia skordalia in the middle of the plate.
2. Spoon the lemon verbena oil around the skordalia.
3. Carefully lifting the ocean trout place a fillet on each plate so that the lemon verbena is exposed.
4. To garnish, shave some macadamias on a mandolin or a truffle shaver to create ‘scales’.