4 cups warrigal greens, firmly packed (see note)
½ cup macadamias, roasted
2 cloves garlic, roughly chopped
1½ tablespoons lemon juice
½ cup Parmesan cheese, grated
⅓ cup macadamia oil
To make the pesto, blanch the warrigal greens in a pan of boiling water for 2 minutes. Refresh in a bowl of iced water. Squeeze out any excess water and roughly chop.
In a food processor blend the warrigal greens, macadamias and garlic, scraping down the sides, until almost smooth. Add the Parmesan and with the motor running, add the lemon juice and macadamia oil in a slow steady stream and process until well combined. Season with salt and pepper to taste. Set aside.
2 teaspoons lemon myrtle
½ cup macadamia oil
4 x 300g small whole rainbow trout, cleaned and scaled
4 large sheets paperbark
warrigal greens, to line paperbark
2 lemons, sliced
Preheat the oven to 180°C. Combine the lemon myrtle and macadamia oil and brush all over the fish. Dampen each piece of paperbark and line with warrigal greens. Place the trout on top and fill each fish cavity with 2 to 3 tablespoons of warrigal macadamia pesto. Place lemon slices on top of the trout.
Trim the edges of the bark with scissors then wrap up into a bon bon shape, allowing a little opening for steam to escape. Use cooking string to tie each end of the bark.
Place the trout parcels on 2 baking trays, sprinkle with water, cover with foil and bake for 20 minutes or until the fish is cooked.
- You can substitute warrigal greens for English spinach but no need to blanch them
- You can substitute paperbark for non-stick baking paper. Paperbark is available from specialty or online stores.
- You can barbeque your trout on a high heat, cooking for 10 minutes on each side or until the fish is cooked