Lee Holmes' Buckwheat Pasta with Flaked Trout

Buckwheat Pasta with Trout

This recipe is a healthy substitute for a number of ingredients. By swapping out traditional, white pasta and adding in nutrient-rich eggs and buckwheat pasta, this dish gains many health-giving properties. Crumbled goat’s cheese gives a luxurious creamy taste and is freshened up with zesty lemon and chopped chives. This dish is wonderful for a simple dinner or filling lunch and also perfect for a healthy lunchbox.

Serves: 2

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Buckwheat Pasta with Trout

By: Lee Holmes

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.

  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Lee Holmes

Lee Holmes

Lee Holmes is a nutritionist, yoga and meditation teacher, wholefoods chef, Lifestyle Food Channel’s Healthy Eating Expert, blogger and author of the best-selling books Supercharged Food: Eat Your Way to Health, Supercharged Food: Eat Yourself Beautiful, Eat Clean, Green and Vegetarian, Heal your Gut, Eat Right for Your Shape and Supercharged Food for Kids.

Lee’s food philosophy is all about S.O.L.E. food: sustainable, organic, local and ethical. Her main goal is to alter the perception that cooking fresh, wholesome, nutrient-rich meals is difficult, complicated and time-consuming. From posting recipes, her passion to share her autoimmune disease story and help others has snowballed and the blog has recently taken home the overall prize at the Bupa Health Influencer Awards as well as the best blog in the Healthy Eating category. She also runs a four-week online Heal Your Gut program.

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