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Recipe

Linguine with trout and herbs

Jul 29, 2012 2:00pm
  • 20 mins preparation
  • 15 mins cooking
  • Serves 2
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Ingredients

Linguine with trout and herbs
  • 250 gram linguine
  • 2 tablespoon olive oil
  • 2 150g boneless, skinless trout fillets
  • 1 bunch asparagus, trimmed, thinly sliced
  • 1/4 cup cream
  • 1/2 cup chopped parsley
  • 1/4 cup chopped dill
  • 1/4 cup snipped chives
  • 1/4 cup lemon juice
  • 3 tablespoon finely grated lemon zest
  • lemon wedges, to serve

Method

Linguine with trout and herbs
  • 1
    Cook pasta in a large saucepan of boiling, salted water, following packet instructions. Drain well. Return to pan. Cover to keep warm.
  • 2
    Meanwhile, heat half oil in a large deep frying pan on medium. Cook trout, 2-3 minutes each side, until just cooked through. Transfer to a plate.
  • 3
    Heat remaining oil in same pan on high. Sauté asparagus, 1-2 minutes, until tender. Stir in cream and bring to the boil. Add half the herbs, plus lemon juice and zest. Simmer, 10 seconds.
  • 4
    Add sauce to pasta. Flake trout through and add remaining herbs. Season to taste and toss gently. Serve with lemon wedges.

Notes

You could replace the trout fillets with hot smoked trout or salmon, if you like.

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