Ingredients
- 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
- 1 garlic clove, finely chopped
- 1 cup coriander, including stalks (wash well)
- 1⁄2 cup flat-leaf parsley
- 1 tbsp capers
- Zest from 1⁄2 lemon, finely grated
- 1⁄2 cup extra virgin olive oil
- 1⁄2 cup blanched hazelnuts, chopped
Hazelnut relish
Cooking time: 30 minutes
Recipe serves: 6
Complexity level: Medium
Method
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.
