Rainbow Trout and Pesto Pasta
We love members trout recipes. This is from Alun Thomas.
Take a fillet of Rainbow Trout which has been descaled and properly cleaned. Soak it in salted water for between one and 90 minutes (this brings out the flavour).
Wash the trout under cold running water and then steam for twenty minutes.
Whilst the trout is being steamed boil the pasta (50 to 60g per person is usually adequate) and prepare a salad to go with your dish.
When the trout has been steamed remove the skin, flake the flesh and add to the cooked and drained pasta, to which green pesto (available from supermarkets) has been added and mixed.
Serve with a sliced baguette and a glass of cold white pinot grigio.
This is a quick, easy and healthy recipe that be enjoyed at any time of the year.
This dish can be made with any kind of pasta – spaghetti, linguine, tagliatelle etc. Salad of choice: tomato, carrot, fennel and olives drizzled with balsamic vinegar.
Recipe kindly supplied by Alun Thomas