DINING AT HOME IN PARTNERSHIP WITH

Ingredients

4 portions of sea trout
400g egg noodles
1 yellow & green courgette
2 carrots
100g mange tout
400ml fish stock
2 spring onions
1 red chilli
1 small piece of ginger
4 coriander sprigs
Pinch of saffron

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Method

Pan-fry the sea trout for 4 minutes on both sides.

Blanch the egg noodles in boiling salted water and drain.

Place the fish stock and saffron in a pan and bring to the boil.

Slice the ginger, spring onions and chilli and add to the pan, simmer for 1 minute.

Cut the courgettes, carrots and mange tout into julienne (long very thin strips) and add to the pan, add the egg noodles and mix well, finely chop the coriander and add to the pan.

Using a roasting fork or tongs place a pile of the egg noodles and vegetable mixture in the middle of each bowl, place the sea trout on top and pour the broth around.

Recipe created by Chris Wheeler, executive chef at Stoke Park hotel in South Bucks, celebrity stalwart on TV’s Great British Menu and Saturday Kitchen and author of ‘The Ginger Chef Served Up’.

Suggested wine pairings

Arabella Chardonnay 2020
£6.66 from Naked Wines or £4.17 for Muddy readers

This Chardonnay is the first from Naked Wines stalwart and winemaking pro Stephen de Wet and hits all the right tasting notes for pairing with white fish – think vibrant citrus, smooth vanilla and buttery oak.

Available in our exclusive Muddy Mixed Case of 12 bottles for £50 (RRP £140.88), all matched perfectly with a recipe from our Dining at Home series.

Kruger Family Old Vines Chardonnay 2020
£12.99 from Naked Wines or £6.25 for Muddy readers

Produced on one of the oldest Chardonnay vineyards in South Africa, this rich white with citrus and orchard flavours will highlight the density of this fish dish beautifully.

Available in our exclusive Muddy Luxe Case of 12 bottles for £75 (RRP £202.38), all matched perfectly with a recipe from our Dining at Home series.

Pan-fried sea trout with chilli and saffron broth

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