4 cups extra virgin olive oil
700g ocean trout fillet
1 sprig rosemary
3 cloves garlic, crushed
2 bay leaves
3 strips lemon zest
1 tbsp Dijon mustard
3 tbsp apple cider vinegar
1 lemon, juice
1 clove garlic, minced
1 cup organic extra virgin olive oil
1 punnet cherry tomatoes, halved
½ cup green olives, halved
1 punnet qukes, cut into coins
100g snow peas, chopped
100g sugar peas, chopped
1 bunch basil, leaves picked roughly chopped
1 bunch mint, leaves picked roughly chopped
6 hard-boiled eggs
1 lemon, juice to serve
Warm the extra virgin olive oil in a pot until it reaches 70°C. Add the ocean trout fillet, rosemary, garlic, bay leaves and lemon zest. Cover with a lid and leave to cook for 30 minutes. Use a thermometer to ensure the oil stays at 70°C.
Add the mustard, vinegar, lemon juice and garlic to a bowl, stir to combine. While continuously whisking slowly add the organic extra virgin olive oil until it emulsifies and forms a smooth, thick dressing. Season with a pinch of salt.
Remove the ocean trout from the oil and place it on a plate. Flake the ocean trout, remove any skin and set aside.
Add all of the ingredients for the salad into a large bowl, toss through. Top with the flaked ocean trout, anchovies and spoonfuls of the dressing. Squeeze over the juice of 1 lemon to serve.