Buckwheat Pasta with Trout
Buckwheat Pasta with Trout
By swapping out traditional, white pasta and adding in nutrient-rich eggs and buckwheat pasta, this dish gains many health-giving properties.
Servings
Prep time
Cook time
Recipe
Ingredients
- 1 generous-sized fresh ocean trout fillet
- 125g uncooked buckwheat pasta
- 2 egg yolks
- Zest & juice 1 lemon
- Celtic sea salt
- Freshly ground black pepper
- 1½ tbsp salted baby capers, rinsed
- 2 tbsp extra-virgin olive oil, plus extra to serve
- 2 large handfuls baby rocket
- 2 tbsp chives, finely chopped
- 90g crumbled goat’s cheese
- ½ lemon, cut into wedges
Method
- Line bamboo steamer with baking paper and steam trout over saucepan of gently simmering water for 5–6 mins, or until fish flakes when gently touched with a fork.
- Remove from steamer, flake flesh apart with fork, removing any bones, and set aside.
- Cook pasta according to packet instructions. Strain, reserving a little cooking water in saucepan.
- Return pasta to saucepan and quickly stir through egg yolks, lemon juice and zest, and a generous pinch of Celtic sea salt and pepper. Gently stir through flaked trout and capers and add olive oil.
- To serve, mix rocket, chives, goat’s cheese and extra olive oil, if desired, through pasta and pop a wedge of lemon on the side.
- It’s delicious served with a simple green salad.
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