This is a real ‘store cupboard’ and ‘no waste’ recipe. I had two Scottish trout fillets in the freezer, in the fridge there was half a lemon, a bag of ‘reduced by the supermarket to 45p’ spinach, half a carton of soured cream from the Fish Tacos we had at the weekend, and an onion, Add to that some pasta and seasonings from the larder and hey presto…
Creamy Trout and Spinach Pasta
1 onion, finely chopped
1 Knorr Herb Flavour Pot (or tsp dried mixed herbs)
150ml Soured Cream
240g baby spinach
220g Scottish Loch Trout
Juice of half a lemon
250g pasta of your choice
Sea salt and freshly ground black pepper
1. 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.
2. 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.
3. 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.
4. 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 (I use Skye Sea Salt) and freshly ground black pepper to taste.
5. Drain the pasta and place in a warmed, oiled serving dish.
6. Place the spinach into the pasta pan with a a tbsp of water, put on the lid and cook over a medium heat until the spinach starts to wilt. This will only take a couple of minutes.
7. Add the spinach and the flaked trout to the sauce and mix gently, then add to the pasta and mix through with two forks.
Serve as it is or with a salad. You can find more Omega 3 filled fish recipes at the Fish is the Dish website.