• 10 tea bags Dilmah Pure Ceylon Green Tea
• 500ml Olive oil
• 500ml Grape Seed oil
• 6 Petuna Ocean trout (50g each)
• 6 Moreton Bay bug (50g each, shelled)
• 1 Lemon (zest)
• 2 sprigs of Thyme
• 12 pitted Black Olives (diced)
• 6 pitted Green Olives (diced)
• 3 Tomatoes blanched (diced)
• 3 Basil leaves (thinly sliced)
• 6 Parsley leaves (thinly sliced)
• 6 teaspoons Goat’s curd
• 1 Baby fennel head (thinly sliced)
• 6 teaspoons Ocean Trout Roe
• 1 cup Frisée (picked)
• 75ml Spring Water
• 1 tablespoon Lemon juice

Method of Preparation
Place the olive oil, grape seed oil, lemon zest,
thyme and 8 Ceylon Green Tea bags in a saucepan,
over the lowest heat possible. Using a candy
thermometer bring the infused oil to 50°C. Strain
oil and place ocean trout in oil for 8 minutes.

Meanwhile, bring the spring water to the boil in a
small saucepan. Infuse 2 Ceylon green tea bags for
3 minutes and then strain.

Heat 2 tablespoons of the infused oil in a frying
pan over medium-high heat. Cook the bugs for 1-2
minutes each side until almost cooked through.
Set aside.

Mix olives, tomatoes, basil and parsley and spoon
onto 6 plates. Arrange ocean trout and bug meat
onto plates and garnish with goat’s curd, ocean
trout roe, shaved fennel and frisée. In a small bowl,
mix spring water infusion, lemon juice and 100ml
olive oil and grape seed oil mixture. Drizzle over
ocean trout, bug meat, fennel and frisée.