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

Labels: fish, Fish is the Dish, Omega 3, pasta, soured cream, spinach, trout

posted by Janice @ 07:00 8 Comments

Bacon-wrapped Trout kebabs with Gravadlax Potato Salad

More fishy goodness for you today, We are eating two servings of oily fish such as salmon, trout, mackerel, sardines and herrings every week for four week.  This is no hardship for us as we love fish and I'm enjoying finding different ways to serve the fish.  It's good to know that it's also doing us good (okay perhaps bacon wasn't quite such a healthy choice) as oily fish is full of Omega 3 

There are loads more fish recipes on the Fish is the Dish website.

Bacon Wrapped Scottish Trout Kebabs
Serves 4

500g Scottish Trout Fillets
200g dry cured smoked streaky bacon rashers
2 tbsp olive oil
1 tbsp Gusto Peppercorn Balsamic (or balsamic with a good few grinds of black pepper)
wooden skewers soaked in water (to stop them burning)

1. Cut the trout fillets into 2 cm cubes.
2. Mix the oil and balsamic together, either shake in a jar or mix with a whisk, just like making salad dressing.  Pour the mixture over the trout and leave in the fridge for a couple of hours.
3. Remove the trout from the fridge.
4. Stretch the bacon rashers with the back of a blunt knife and then cut each in half.
5. Wrap each chunk of trout in half a bacon rasher and push onto a skewer.
6. Line your grill pan with foil and line up your kebabs.
7. Grill until the bacon is cooked and crispy, you can be guaranteed that the fish will be cooked inside.
8. Serve with  roasted vegetables and salad.


These kebabs would work well on a barbecue, griddle pan or electric grilling machine. 


Potato Salad with Gravadlax 
Serves 4

500g small new potatoes
50g Gravadlax (cured salmon)
2 tbsp Dill dressing (comes with the Gravadlax)
juice of half a lemon
2 tbsp extra virgin olive oil
small bunch of flat leaf parsley, finely chopped

1. Cook the potatoes in boiling water until just tender, drain and place in a large bowl or dish.
2. Make the dressing by adding the lemon juice and olive oil to the dill dressing and mix.
3. Add to the potatoes and mix well.
4. Cut the Gravadlax in to small pieces and add to the potato salad with the finely chopped parsley.
5. Serve at room temperature.


Fish is great for kids too, there are lots of fun dishes you can make with your children on the Fish is the Dish website too.

Labels: bacon, Fish is the Dish, gravadlax, kebabs, Omega 3, potato salad, trout

posted by Janice @ 20:47 4 Comments

Speedy Smoked Trout Fusilli

I think Smoked trout should be as popular as smoked salmon, it's a delicious and delicate fish and very versatile.  British Trout is a sustainable super-food, tasty and affordable and perfect for anyone seeking healthy, fast food.

This recipe is really quick and easy to make, if you get the pasta on to cook, you can be getting the vegetables cooked and the sauce prepped at the same time.  Your prep will take the whole recipe to about 10 minutes, but only five to throw it all together making it an ideal mid-week dinner.

Fusilli with Smoked Trout
Serves 4-6

2 carrots, cut into matchsticks
1 leek, cut into matchsticks
2 celery sticks, cut in to matchsticks
150ml/ 1/4 pint / 2/3 cup vegetable stock
225g/ 8oz/ smoked trout fillets, skinned and cut into strips
200g/7oz cream cheese
150g/ 1/4 pint/ 2/3 cup medium sweet white wine or fish stock
15ml/1tbsp chopped fresh dill or fennel
225g/8oz/2 cups fusilli or other dried pasta shapes
salt and freshly ground black pepper
Fresh dill sprigs, to garnish

1. Put the carrot, leek and celery matchsticks into a pan and add the stock.  Bring to the boil and cook quickly for 4-5 minutes, until most of the stock has evaporated/ Remove from the heat and add the smoked trout.
2. Put the cream cheese and wine or fish stock into a pan over a medium heat, and whisk until smooth.  Add the dill or fennel and salt and pepper.
3. Cook the fusilli in a pan of salted boiling water according to the instructions on the packet, When the pasta is tender, but still firm to the bite, drain it thoroughly, and return it to the pan.
4. Add the sauce, toss lightly and transfer to a serving bowl.  Top with the cooked vegetables and trout.  Serve immediately, garnished with the dill sprigs.

For more recipes visit www.britishtrout.co.uk for more information

Labels: British Trout, fast food, pasta, smoked trout, trout

posted by Janice @ 14:38 2 Comments

Baked Stuffed Trout

The recipe I used comes from BBC Good Food website,  Stuffed Baked Trout click through to get the recipe, it is very simple and uses things that most of us have in the larder.  Many other recipes that I saw used fennel which would have been nice, but I didn't have any!


I served the trout with this variation on potatoes Daupinois, I sliced the potatoes thinly and seasoned between the layers with salt & freshly ground black pepper.  Then I mixed 150g of left over  Philadelphia Cream Cheese with enough milk to give a creamy consistency and poured this over the potatoes, then baked in the oven until the potatoes were cooked and the top of the dish was golden brown.

Labels: brussel sprouts, fish, potato, trout

posted by Janice @ 14:54 3 Comments