Petuna Ocean Trout's chef, Christian Heidenreich, says, "With this meal, you will have a great source of omega-3s, which will keep you healthy for many more years to come."






Skill level

Average: 1.5 (1 vote)


  • 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 and pepper
  • canola oil
  • touch of sweet chilli sauce
  • sliced red capsicum, for garnish

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Prepare silverbeet and snow peas by 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.

Pan-fry the trout fillet until golden brown on each side and medium-rare. Set aside.

Place fish stock in a saucepan 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.

Sauté the silverbeet and snow peas 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 capsicum for colour.


• To get a really crunchy texture to the capsicum, cut the pepper in very thin strips and place it in ice water for a couple of hours before you use it.