SOBA NOODLES & TROUT

VIRGIN COCONUT OIL “L’Exotique”

Soba noodles are very widely used in Japanese cuisine. These noodles are quite fine and a little darker because their key ingredient is buckwheat flour. They can be enjoyed hot or cold. The warm noodles in our efficient, fast and delicious recipe are usually enjoyed in the autumn and winter. This meal is exotic and tasty in equal measure!

SEE MORE VIRGIN COCONUT OIL “L’Exotique”

Preparation : 30 mins

Baking : 10 mins

250 g buckwheat noodles or Japanese soba noodles

400 g salmon trout fillet

Sublim’ “L’Exotique” organic virgin coconut oil

1 pinch Espelette chilli pepper

Trout roe

Lime

Ustensils

1 frying pan

Préparation

Cook the noodles “al dente” according to the manufacturer recommendations;
Cut the salmon trout fillet into large cubes and season with fine salt and freshly ground pepper;
Into a very hot non-stick frying pan, add a knob of Sublim’ “L’Exotique” organic virgin coconut oil,
quickly sear the cubes of trout;
Reheat the noodles in a little Sublim’ “L’Exotique” organic virgin coconut oil and Espelette pepper;
Add in the trout roe and the lime zest;
Arrange the noodles and trout cubes on the plates and drizzle over a dash of lime.

To achieve a “seared” rather than pan-fried effect: use Sublim’ “L’Exotique” organic virgin coconut oil sparingly when cooking the trout.

Soup, or puree?