This is a quick after work pasta dish that I have come up with to use the rainbow trout fillets that I get sent in the Abel & Cole box, when I’ve had enough of grilling them.
Ingredients for 2 people
2 fillets of rainbow trout
A knob of butter
180g of pasta (I use farfalle or penne)
A rather generous slurp of double cream
About a tablespoon of Fresh tarragon, finely chopped
A handful of broccoli (in summer I use quickly sautéed courgettes)
Black pepper & Salt to season
Pop the pasta on to boil and separately put the broccoli on to boil or steam.
If using courgettes rather than broccoli, cut into quarters length ways and then slice, so that you have little triangular shapes, or you can just dice them, if you prefer. Fry them in the knob of butter ahead of adding the trout to the pan.
Pan fry the trout fillets for a few minutes until just cooked through. I find it’s easiest to remove the skin at this point but you can do it with a filleting knife beforehand if you prefer.
Break up the fish into bite size pieces. Add finely chopped tarragon and the slurp of cream and cook together for a while.
If using broccoli, add it to the pan now and break up the florets to make them to make them bite size.
Once the pasta is cooked add it to the pan with the fish and broccoli/courgette and season to taste. If it doesn’t feel like there is enough sauce to coat the pasta then you can add a little bit more cream or a small amount of the starchy water that the pasta has been cooked in.
Spoon into pasta dishes and sprinkle with a little chopped tarragon, if you have any left.