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Buckwheat pasta with flaked trout

Chef: Lee Holmes
Prep: 15 mins
Cook: 15 mins
Buckwheat pasta with flaked trout
This extremely quick, delicious pasta is wonderful for a simple dinner or fulfilling lunch. The fresh flavours of the trout and zesty lemon are superb with the earthiness of buckwheat pasta.

1 generous-sized fresh trout fillet

125g uncooked buckwheat pasta

2 organic egg yolks

Zest and juice of 1 lemon

Celtic sea salt

Freshly ground black pepper

11/2 tbsp salted baby capers, rinsed

2 tbsp extra virgin olive oil, plus extra, to serve

2 large handfuls of baby rocket (arugula)

2 tbsp finely chopped chives

90g crumbled goat’s cheese

Line a bamboo steamer with baking paper and steam the trout over a saucepan of gently simmering water for 5–6 minutes, or until the fish flakes when gently touched with a fork.

Remove from the steamer, flake the flesh apart with a fork, removing any bones, and set aside.

Cook the pasta according to the packet instructions.

Strain using a colander, reserving a little of the cooking water in the saucepan.

Return the pasta to the saucepan and quickly stir through the egg yolks, lemon juice and zest, and a generous pinch of Celtic sea salt and pepper.

Gently stir through the flaked trout and capers and add the olive oil.

To serve, mix the rocket, chives, goat’s cheese and extra olive oil, if desired, through the pasta and pop a wedge of lemon on the side.

It’s delicious served with a simple green salad.

Serves
2

Preparation Time
15 minutes

Cooking Time
15 minutes

Main ingredients
Eggs, Cheese, Fish

Recipe Type
Dinner, Family Dinners

Level of Difficulty
Easy

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