Ingredients

Rainbow Trout

• 2kg rock salt
• 4 eggwhites, lightly beaten
• 4 x 300g-400g whole rainbow trout
• 4 large dill sprigs
• 1 lemon, sliced into rounds

Chicken-Stock Potatoes

• 1 tbs extra virgin olive oil
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 1 long red chili, finely chopped
• 700g chat potatoes, cut into 1cm thick slices
• 700ml chicken stock
• 3 drop of dōTERRA Lemon essential oil
• 1 bunch dill
• 1 bunch spring onions (white & light green part only), thinly sliced

Method

1. Preheat oven to 200 celcius and line 2 trays with baking paper.
2. To make potatoes, heat oil in a deep frypan over a high heat. Add onion, garlic and chilli and cook until softened.
3. Add potato and stock and bring to the boil. Reduce to a simmer and cook for 20-25 minutes or until potato is tender and liquid has reduced. Stir through lemon zest and Lemon essential oil, dill and spring onion.
4. Combine rock salt and eggwhite in a bowl to form a thick paste. Season fish with ½ tsp freshly ground black pepper and place a sprig of dill and 2 slices of lemon into the belly cavity of each fish. Divide fish between prepared trays and cover the bodies of each fish completely with the salt mixture.
5. Bake for 20 minutes or until the tip of a sharp knife feels hot after being inserted into the thickest part of the fish. Let the fish stand for 5 minutes.
6. Crack the salt crust and pull it away from the top of the fish. Remove skin.

Ingredients

• 300 bunch of kale, stems removed
• 1 cups coriander leaves
• 1-2 drops of dōTERRA Coriander essential oil
• 2 cups parsley leaves
• 1/3 cup chives
• 1 cup hummus
• 2.5 cups sourdough breadcrumbs
• Vegetable oil
• Lemon wedges
• Sea salt & cracked pepper

Method

1. Place the kale, coriander, parsley and chives in a food processor and process until finely chopped.
2. Add dōTERRA coriander essential oil
3. Add the hummus and breadcrumbs and pulse until well combined.
4. Roll tablespoonfuls of the mixture into balls.
5. Fill in a medium saucepan halfway with oil, place over medium heat and hear until it reaches 180 c.
6. Cook the falafels in batches for 2 minutes or until crisp.
7. Remove from oil and drain on a paper towel.

Ingredients

• 4 medium sweet potato
• 2 Tbs extra virgin olive oil
• Sea salt flakes
• 400ml can coconut milk
• 3 ½ cups chicken stock
• 1 stalk lemongrass
• 3 kaffir lime leaves
• Dried chilli flakes
• 1 drop of dōTERRA Ginger essential oil

Method

1. Preheat oven to 220c.
2. Place sweet potato, cut side up on a lined baking tray
3. Drizzle with olive oil and sprinkle with salt.
4. Cover with foil and cook until tender, roughly 1 hour, and set aside to cool.
5. Combine the coconut, milk, stock, lemongrass, ginger essential oil and lime leaves in a large saucepan over high heat and bring to the boil. Remove from the heat.
6. Discard the lemongrass, ginger and lime leaves before using a spoon to scoop out the flesh of each sweet potato, discarding the skins, and place in a blender.
7. Add half the coconut mixture and blend until smooth.
8. Cook the remaining coconut mixture in the saucepan, stirring constantly, until smooth and hot.
9. Top with coconut milk and sprinkle with chili flakes to serve.

Ingredients

• 1kg whole ocean trout, pin-boned
• 1.5 Tbs Dijon mustard
• 1 bunch thyme, leaves picked
• ½ cup chervil leaves
• 1 cup hazelnut meal
• Juice of 1 lemon + lemon wedges to serve
• 2 Tbs olive oil
• 5 drops of dōTERRA Lemon essential oil

Method

1. Preheat the oven to 180c
2. Place trout on baking tray lined with baking paper and greased.
3. Place thyme, chervil and hazelnut meal in a food processor and whiz until it resembles fine breadcrumbs.
4. Season, then press over the fish, making sure it is completely covered.
5. Bake until fish is just cooked through, roughly 20 minutes.
6. To make the dressing, combine lemon essential oil and olive oil in a bowl, and season to taste.
7. Spoon dressing over fish and serve immediately with extra lemon wedges.