Shavings of crisp fennel and mangetout topped with smoked trout sashimi

Shavings of crisp fennel and mangetout topped with smoked trout sashimi

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  • 6
  • Easy
  • Carb Conscious Fat conscious Health conscious Heart friendly Pescatarian
  • 15 minutes
  • The Berrio Sauvignon Blanc 2008

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

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Editor quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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