Gourmet Archives

Duck recipes

Crispy tamarind and palm-sugar duck breasts served with oyster-dressed greens on a vermicelli plate

20 minutes, plus 30 minutes

Shavings of crisp fennel and mangetout topped with smoked trout sashimi

Serves 6

Difficulty Easy

Prep Time 15 minutes

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

Method

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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Shavings of crisp fennel and mangetout topped with smoked trout sashimi

Shavings of crisp fennel and mangetout topped with smoked trout sashimi

Ingredients

Method