Catch & Cook
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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