Scottish trout fillets in a creamy sauce, add a little spinach for greens and serve with pasta, quick and easy for a tasty supper.
- 10 g butter
- 1 onion finely chopped
- 1 Knorr Herb Flavour Pot or tsp dried mixed herbs
- 150 ml Soured Cream
- 240 g baby spinach
- 220 g Scottish Loch Trout
- Juice of half a lemon
- 250 g pasta of your choice
- Sea salt and freshly ground black pepper
Melt the butter in a frying pan over a medium heat and gently saute the onion. It should start to soften and become translucent and not brown.
Put on a pan of water and heat until boiling, add a little sea salt and then the pasta, cook for around 10-12 minutes until just cooked.
While the pasta is cooking, either poach the trout in a little stock in a pan or cook for 3-4 minutes on medium in the microwave until the salmon is opaque. Flake the fish.
The onion should now be soft, so add the soured cream and the Knorr Herb Flavour pot (or dried herbs), then add the lemon juice. If it looks like the cream is going to split keep stirring, because it's soured cream it's more stable and should hold together, season with sea salt and freshly ground black pepper to taste.
Drain the pasta and place in a warmed, oiled serving dish.
Place the spinach into the pasta pan with a tbsp of water, put the lid and cook over a medium heat until the spinach starts to wilt. This will only take a couple of minutes.
Add the spinach and the flaked trout to the sauce and mix gently, then add to the pasta and mix through with two forks.
Flake the trout into the cream sauce and it’s ready to mix in the cooked pasta ribbons, coating in the delicious sauce.
I used ribbon pasta, but this Trout and Spinach sauce would work with penne, farfalle and any other shape that has a larger surface area to get coated in the sauce.
Serve as it is or with a salad. You can find more Omega 3 filled fish recipes at the Fish is the Dish website.