- 4 fillets of fresh trout
- Zest and juice of 1 Amalfi lemon
- 1tbsp essential olive oil
- 400g penne pasta
- 1 packet crimson sprouting broccoli
- 1tsp dill
- 1tsp horseradish sauce
- 4tbsp creme fraiche
- 2 egg yolks
- 25g mozzarella dairy product
- Salt & milled pepper
- Toasted flaked almonds for everyone
Preheat your oven to 180c / gas 4.
Put the trout fillets onto a baking tray lined with non-stick greaseproof paper.
Season with salt and milled pepper then prepare for six-7 minutes, remove and awesome then flake.
Bring a sizable pan of salted water towards the boil. Prepare the broccoli for five minutes and take away, put the penne within the same water and prepare for one minute under it states around the packet. Drain right into a colander and tip into the pan. Chop the broccoli into smallish pieces and increase the hot pasta combined with the flaked trout, dill, lemon zest, egg yolks, crme fraiche and horseradish, provide a great stir. Add some parmesan, just a little salt and milled pepper then serve with toasted flaked almonds.
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Goes well with
Booths Prosecco (Venezie, Italia) 75cl
Prosecco may be the grape and it is only house is in north eastern Italia, this cracking wine is made of hands-harvested grapes, grown in quality driven vineyards. There’s enough eco-friendly apple fruit to enhance the trout and a lot of zippy citrus to balance the crme fraiche.
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