OCEAN TROUT CONFIT, WILTED SPINACH, SPECK & AIOLI

In the freezer there is a container of olive oil enhanced with lemon peel, coriander seeds and other goodies. I use it exclusively for cooking ocean trout. I marinate the fish for several hours in the thawed oil, then basically just warm it for an hour at just 80C. It is spectacularly rich, maintaining the deep orange of the raw fish, but with added complexity from its bath and heating in the spiced oil. Some huge bunches of beautiful spinach picked yesterday and bought at this morning's market. Some slices of wood-smoked speck roasted to crisp. a squeeze of ultra sweet lemon juice - heaven

OCEAN TROUT CONFIT, WILTED SPINACH, SPECK & AIOLI