Asian Trout Salad

Shane French /

April 4, 2007

Asian Trout Salad1 Cup Good white wine
Juice of 1 large Orange
2.5 TBL Spoons Mirin Japanese Wine
2.5 TBL Spoons Sweet Chilli Sauce
1 Whole trout Filleted and boned
1 Lemon
Toasted Sesame Seeds
Vermicelli Noodles
Your choice of Salad ingrediants

Add the white wine, Orange Juice, Japanese Wine, and Sweet Chilli Sauce together, heat and reduce by three quarters, or thickened, set aside to cool.
Arrange your salad on the plate
Add boiling water to the Vermicelli and set aside.
Using an oven proof fry pan heat some olive oil and a small amount of butter, just enough to cover the base. This must be very hot but not smoking. Add the trout fillets that have been cut into large chunks. Season with rock salt and good ground pepper. A squeeze of lemon juice at this stage can be added. Turn after a few minutes then place the pan into a pre heated oven at 200 C.
Drain Vermicelli and place on plate.
When Trout is done,(5 minutes) break into pieces, sprinkle with toasted Sesame seeds and place ontop of salad. Drizzel with Asian sauce and serve.