This recipe uses Camellia tea oil, an ancient oil from the Asian region reputed for its high smoke point and unique flavour.
Recipe courtesy of www.phase5.com.au
Peel and blanch beetroot and once cooked, drain and slice into thin wedges.
Mix beetroot with seeded mustard.
Dry roast walnuts and chop roughly.
Slice ocean trout as thinly as possible on a 45 degree angle and arrange in a single layer on a plate. (Remember fish should be at room temperature).
Using ingredients sparingly, squeeze lemon juice over trout and season with salt flakes and ground pepper.
Sprinkle with baby mint leaves and toasted walnuts.
Spoon beetroot wedges on trout, and give a good drizzle of Extra Virgin Camellia Tea Oil.
Serve immediately with slices of oven warmed wholegrain sourdough.
Makes 4 servings (serve = entree size)
| Prep Time: | 10 mins |
| Cooking Time: | 10 mins |
| Ready in: | 20 mins |
Suitable for: |
|
| Entree | |
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| Nutritional Information - Per Serve | |
| Kj | 718 kj |
| Calories | 172 kcal |
| Fat | 9.6 g |
| Saturated Fat | 1.2 g |
| Total Carbohydrate | 2.4 g |
| Total Protein | 18.1 g |
| Fibre | 1.2 g |
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