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Friday, 14 November 2014

Creamy Trout and Spinach Pasta


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 
Serves 4

10g butter
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.

I'm entering this dish for the 'No Waste Food Challenge' the blog event run by Elizabeth's Kitchen Diary and hosted this month by Slice Off Me


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8 Comments:

At 14 November 2014 at 14:07 , Blogger belleau kitchen said...

oooh, we've posted such similar recipes... I adore your pasta, that's so pretty... and isn't the trout just so gorgeous! LOVE your recipe x

 
At 15 November 2014 at 22:44 , Blogger Janice Pattie said...

Spooky how often we do that Dom!

 
At 16 November 2014 at 20:11 , Blogger Heidi Roberts said...

That looks a lovely, creamy after work supper!

 
At 16 November 2014 at 21:35 , Blogger Baking Addict said...

A great weeknight meal. I love your pasta with the frilly edge. Yum!

 
At 19 November 2014 at 11:35 , Blogger Choclette Blogger said...

Great pictures Janice. it's very satisfying when you can have a good clear out and come up with something delicious at the same time.

 
At 19 November 2014 at 12:45 , Blogger GG said...

Love the look of that pasta, I bet the trout was really sweet, so delicious with the sour cream. GG

 
At 19 November 2014 at 16:35 , Blogger Madeleine Morrow said...

Lovely recipe. I eat salmon every week but must try to get in more trout. It is a lovely fish and a good one for those Omegas. Pity I cannot have the cream but will try to substitute. Looks delicious

 
At 19 November 2014 at 21:09 , Blogger Stuart Vettese said...

Love fishy dishes like this Janice! Looks very tasty.

 

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I love to read your comments and try to reply when I can. I have had to enable comment moderation due to high levels of spam, so it may take a little time before your comment is visible. Please let me know if you make one of my recipes or if you have any questions I will try to answer them. Janice

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