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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