Ingredients

Method

• 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

Ingredients

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