Pan Fried Ocean Trout, Boiled Potatoes, Savoy Cabbage and Lemon Myrtle Dressing

For the non-australians, this dish might be a problem to make because the sauce uses two native Australian ingredients, commonly known as 'bush tucker/bushfood'. The two ingredients are lemon myrtle and mountain pepper.

To start, wash and clean ocean trout, remove any bones and scales. Cut into desired portion sizes and marinate with grapeseed oil, 1 tbsp lemon myrtle and 1 tbsp mountain pepper. Marinate for around 20 minutes.

The reason we use grapeseed oil is because it is a neutral oil without any flavours therefore the lemon myrtle and mountain pepper come through more prominently.

In the meantime, wash and peel potatoes, slice into 5mm thick slices. In a pot add cold water, salt and potatoes, boil until potatoes are cooked and strain. Do not rinse under cold water because it will become sticky and thats not good, just let it dry out naturally.

With the savoy cabbage, just wash and cut into 1cm strips. Saute with butter, salt and pepper.

For the sauce, 30ml grapeseed oil, 2 tbsp whitewine vinegar, sugar, 1 tsp lemon myrtle, 1 tsp mountain pepper, a squirt of lemon juice and seasoning. Shake it, shake it, shake it then taste it and adjust according. If its too sour, add sugar, if it does not have enough kick, add vinegar.

Pan fry ocean trout in olive oil and a little butter, skin side down first. Depending on the thickness of your fish, cooking time will vary. For ocean trout though, you want it still pink in the middle if not it will be too dry.

To plate up, layer potatoes then the cabbage, place fish on top and drizzle with sauce.