CONFIT OF OCEAN TROUT WITH GOLDEN BEETROOT, HAZELNUTS & ROAST GARLIC AIOLI

Funny how these golden beetroot are not all golden. As the photo shows, some are a muted red. Oh well, tasty none the less. Maybe I imagine they are tastier than they are because I grew them. In honesty, though, they are not as tasty as the deep red varieties. Worth a shot, but I will not replant them. Great hazelnuts from Mudgee in central New South Wales. A wonderful beetroot-infused vinegar and Colonna lemon-infused olive oil plus a dollop of roast garlic aioli (and I want to know what has happened to the umlauts on my computer).

CONFIT OF OCEAN TROUT WITH GOLDEN BEETROOT, HAZELNUTS & ROAST GARLIC AIOLI