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- Cuisine: Modern Australian
Petuna Ocean Trout's chef, Christian Heidenreich says, "With this meal, you will have a great source of Omega 3 which will keep you healthy for many more years to come."
Ingredients
50 g silver beet
50 g snow peas
50 g rice noodles
150 g ocean trout fillet
50 ml fish stock
60 ml fresh cream
Saffron strands
Sea salt, pepper
Canola oil
Touch of sweet chilli sauce
Red capsicum for garnish
Preparation
Prepare silver beet and snow peas, blanching them in boiling salted water for 45 seconds, refresh in ice water and set aside for later use.
Soak the rice noodles in hot water until soft.
Panfry the trout fillet until golden brown on each side (medium rare) and set aside.
Place fish stock in a sauce pan and heat, add the cream and the saffron strands. Season with sea salt and pepper.
Allow to simmer then add the pan-fried ocean trout to infuse the flavours.
Sautee the vegetables in a wok with a little canola oil and a touch of sweet chilli sauce.
Add noodles to heat through.
Place noodles and vegetables on plate, place the fish on the top and pour sauce over the fish.
Garnish with sliced red peppers for colour.
Note:
To get a really crunchy texture in the capsicum, cut the pepper in very thin strips and place it in ice water for a couple of hours before you use it.
If you enjoyed this Ocean trout with saffron sauce recipe then browse more Modern Australian recipes, seafood recipes and our most popular hainanese chicken rice recipe.
Modern Australian Restaurants
Displaying 10 of 594 Modern Australian Restaurants.
| Restaurant | Book Online | Suburb | |
| 1. | Valentino's | Northbridge | |
| 2. | Smithfield Tavern | Smithfield | |
| 3. | Benny's Bar & Cafe | Fremantle | |
| 4. | Arch Rival | Palmerston | |
| 5. | Stirling Hotel | Stirling | |
| 6. | Mahogany Inn | Mahogany Creek | |
| 7. | Morning Star Estate | Mt Eliza | |
| 8. | Anise | City | |
| 9. | Artespresso | Kingston | |
| 10. | The Boat House by the Lake | Barton |
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Resting meat
Never serve roasted meat straight out of the oven. Instead allow the meat to rest in a warm place, loosely covered with foil, for around 20 minutes, This will allow the juices to redistribute evenly among the meat, rather than escaping onto the plate when the meat is carved.
Glossary
Legumes
The family of beans, peas, and lentils.
