My Place - Food Wine and all that goes with it.
A blog about food and the people that love it.
Monday, January 6, 2014
Trout and pasta
Why trout? Well I went into the supermarket with no idea of what to prepare for tea. A vaccuum sealed trout was available at a really great price so how could I resist?
Firstly get your pasta ready I used linguine.
In a frypan with a little olive oil sauté
2 diced brown onions
3 cloves of garlic
Flake the skin off the trout taking care to remove any bones mix into the fry-pan
Mix the cooked pasta through and sprinkle with baby spinach leaves
When serving squeeze on a little lemon juice and extra virgin olive oil.
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