RECIPE BY:

David White

SERVING SIZE:

2 – 4 people

INGREDIENTS:

• 1 sheet nori seaweed
• 280g packet chilled John West Trout Skin On
• 2 teaspoons Cobram Estate EVOO
• 90g udon noodles
• ½ small red capsicum, julienned
• 6 snow peas, julienned
• 1 spring onion, julienned
• Sesame seeds, for garnish

DRESSING:

• 2 teaspoons mirin
• 1 tablespoon rice wine vinegar
• 2 tablespoons ponzu
• 1 tablespoon peanut oil
• 1 teaspoon sesame oil
• ½ teaspoon grated fresh ginger

INSTRUCTIONS:

• Cut nori sheet into 2 x 6cm wide strips and wrap around John West Trout portions sealing ends with a little water. Heat oil in a non stick frypan over medium heat, cook trout for 4-5 minutes on both sides, until golden and cooked through.
• Meanwhile, cook udon noodles following packet directions. Drain and toss with capsicum and snow peas.
• Combine dressing ingredients in a screw top jar and shake well. Pour over noodles and gently toss.
• Place noodles and vegetables on serving plates, top with cooked salmon and garnish with spring onion and sesame seeds.

Our friends at Wine Selectors recommend pairing this dish with a Pinot Noir or Sparkling Wine.