Cooking with Cara
Chilli Trout Fettuccini
Ingredients
- 2x smoked trout fillets
- Baby spinach (4x handfuls)
- 1x small brown onion – diced
- 1x red chilli – diced or dried chilli flakes
- Quality Extra Virgin Olive Oil
- 1 tbsp lemon rind finely grated
- Salt & pepper
- Fresh parsley
- 4x portions of fresh fettuccini
MEthod
- Bring a large pot of salted water to the boil and add the pasta
- Whilst the pasta is cooking, sauté the onion, chilli and lemon rind using a generous splash of oil. Once cooked, add the smoked trout, and stir till warmed through
- Remove from the heat and add the spinach leaves. They will wilt from the heat in the pan
- When the pasta is ‘al dente’, drain immediately and with another dash of oil, salt and pepper, stir the pasta through the trout mix
- Serve in pre warmed bowls with a sprinkle of fresh parsley
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Meet Cara
Cara is a predominantly freshwater angler, based in Victoria, Australia.
When she’s not out in the rivers or cooking up a storm on Instagram, Cara works as an ambassador for Women in Recreational Fishing and Boating (WIRFAB) - an organisation focused on encouraging women and kids to explore the joy of fishing.
Cara can be found on Instagram and Facebook.
When she’s not out in the rivers or cooking up a storm on Instagram, Cara works as an ambassador for Women in Recreational Fishing and Boating (WIRFAB) - an organisation focused on encouraging women and kids to explore the joy of fishing.
Cara can be found on Instagram and Facebook.
