A customer of ours went fishing in Lesotho and caught this beautiful wild trout. He told me that our smoked olive oil with garlic and rosemary was a wonderful addition to his dish. He graciously shared this recipe with me. Just remember, not all of us are as skilled or lucky enough to catch a fresh wild trout in the Lesotho highlands. So Norwegian salmon or any other fatty fish in my opinion would work equally as well.
Method
- Rub the fish with the smoked olive, wild garlic and rosemary olive oil, teaspoon of salt and pepper.
- Insert a handful of thyme and sliced lemons.
- Bake for 25 min at 180 degrees.
- As an additional garlicky extra roast a whole garlic clove and serve with Garlic Hollandaise sauce.
Hollandaise Sauce
- 1 extra large egg yolk
- 5 ml white vinegar
- 5ml water
- 5ml Dijon Mustard
- 125 ml melted butter
- Blend with stick blender and then add the roasted garlic.
This premium extra virgin olive oil is cold pressed from perfectly ripe olives soon after picking to ensure a vibrant freshness. Wild garlic, together with rosemary is infused into the oil and then cold smoked to give its unique smoked, garlic and rosemary taste.
