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.