Smoked Olive Oil Trout

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.