This quick, delicious trout pasta dish has a beautiful ingredients – trout’s freshness and zesty lemon superb with buckwheat pasta’s earthiness
Serves 2
1 generous-sized fresh trout fillet
125g uncooked buckwheat pasta
2 organic egg yolks
Zest and juice 1 lemon
Celtic sea salt
Freshly ground black pepper
1½ tbsp salted baby capers, rinsed
2 tbsp extra virgin olive oil, plus extra to serve (optional)
2 large handfuls baby rocket
2 tbsp finely chopped chives
90g crumbled goat’s cheese
Method
1 Line a bamboo steamer with baking paper and steam the trout over a saucepan of gently simmering water for 5-6 mins, or until the flesh flakes when touched with a fork. Remove from the steamer, flake the flesh apart with a fork, removing any bones, and set aside.
2 Cook the pasta according to the packet instructions. Strain using a colander, reserving a little of the cooking water in the saucepan.
3 Return the pasta to the saucepan and quickly stir through the egg yolks, lemon zest and juice, then add a generous pinch of sea salt and pepper. Gently stir through the flaked trout and capers and add the olive oil.
4 To serve, mix the rocket, chives, goat’s cheese and extra olive oil, if desired, through the pasta and pop a wedge of lemon on the side. It’s delicious served with a simple green salad.
Buckwheat pasta with flaked trout from Supercharged Food – Eat Yourself Beautiful: Delicious Anti-Inflammatory Food For Ageless, Radiant Beauty by Lee Holmes (Murdoch Books, £14.99).