On the beautiful shores of Lake Rotoroa, Sean meets Mike – a skilled trout fisherman who is well-acquainted with the local area. On a crisp winter’s morning, Sean and Mike set their sights on catching either a brown or rainbow trout and begin by trolling lures by boat. Failing to tempt a fish from the pristine depths, our pair soon switch to a shore-based approach, as Mike breaks out his fly rod in a favourite spot. Despite close encounters with the elusive trout, the fish win the day, forcing Sean to utilise his plan B.
Disappointed but not defeated, Sean opts to create his dish using another of New Zealand’s most prized indigenous ingredients: Ora King Salmon. Starting with a bouquet of fennel, dill and parsley, Sean envelopes the pale orange flesh with aromatic herbs, before placing it above a freshly-lit fire. Cooking the salmon over white-hot coals, Sean makes a start on his citrus dressing.