Ingredients
Serves 4-6500g smoked trout
400ml Joseph olive oil
400ml grape seed oil
1 bunch lemon thyme
2 cloves garlic
1kg packet of spring bay mussels
100g Murray River pink salt
1 lemon
1 lime
6 coriander seeds
Selection of darling mills herbs, cress and flowers
200ml Joseph olive oil
1 lemon
Method
Heat the Joseph olive oil and the Grape Seed oil to about 45°C, add the thyme and garlic.
Cut the trout into 4 neat serves and submerge in the oil and cook gently for about 25 minutes until the trout breaks easily with a little encouragement. Set to one side or leave at room temperature in the oil until ready to serve.
Heat a char grill or large skillet over a high heat, place the cleaned mussels with beards removed on the skillet and leave them for a minute or two until they begin to open, remove from the heat and remove from shell. Keep warm in their juices until ready to serve.
Crush the salt, lemon, lime and coriander seeds together in the mortar and pestle until aromatic.
Cut darling mills herbs, cress and flowers (baby leaves) and set to one side.
Zest the second lemon into the oil and add a squeeze of juice to taste.
To Serve
On your serving plates place the ocean trout and neatly arrange the mussels, baby leaves and flowers, sprinkle with the citrus salt and drizzle with the lemon infused oil.