Dilmah Peach Tea, orange-cured ocean trout slice, mascarpone, macadamia nut, sesame crumble, olive jam

Ingredients

Method

Take the sides off the trout, discard the head and bones. Pin bone the sides and remove the ribs. Skin the fish and trim the tail
Vacuum pack the sides with the orange juice, sugar, a pinch of salt, pepper and allow to cure overnight
Drain juice from the fish and place on a tray skin side down
Cook in hold a mat at 69?C for 35 minutes. The fish should feel slightly firm to the touch
Blast chill till cold
Cut across the fillets into 2cm portions and trim the belly to remove excess flesh
Toast and roughly chop macadamia nuts
Toast white sesame seeds
Combine all ingredients together and leave aside
Cook olives and sugar to a marmalade consistency
Spread miso on the ocean trout portion and sprinkle with the macadamia crumble
Garnish with trout caviar and baby herbs