Shavings of crisp fennel and mangetout topped with smoked trout sashimi
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Ingredients
- 1 bulb fennel
- 140 g mangetout, cut into slivers
- 350 g smoked trout, cut sashimi style
- Japanese teriyaki sauce, for drizzling
- 150 g radishes
- extra virgin olive oil, for drizzling
Cooking Instructions
Using a vegetable peeler, shave slivers of fennel and place in the centre of each plate.
Top with the mangetout then drape the trout over the mangetout and drizzle with a little Japanese teriyaki sauce.
Using a sharp knife, cut the radishes into thin slices and layer next to the fennel salad.
Drizzle with olive oil and serve.
Per serving: 655.8 kJ, 16.8 g protein, 7.8 g fat, 10.9 g carbs
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