Trout is very good for you, it is low in saturated fats but high in essential proteins and omega-3 fatty acids, it’s also high in vitamin D – aka the sunshine vitamin – which so many of us are deficient in.
British Trout is very easy to cook with and it’s economical too – plus all the healthy bits mentioned above. All this together makes it ideal for a family meal. So British Trout sent me all the ingredients to try their recipe for Fusilli with Smoked Trout.
If you’d like to introduce some fish to your weekly menu take a look a the British Trout recipe page here where you’ll find loads of delicious ideas to inspire you. In the meantime –
Fusilli with smoked trout
Ingredients for 4 – 62 carrots cut into matchsticks 1 leek cut into matchsticks’2 celery sticks cut into matchsticks 150ml vegetable stock 225g smoked trout fillets skinned and cut into strips 200g cream cheese 150ml white wine or fish stock 15ml Chopped fresh dill or fennel 225g fusilli or other dried pasta salt and freshly ground black pepper Fresh dill sprigs to garnish
- Put the carrot, leek and celery matchsticks into a pan and add the stock. Bring to the boil and cook quickly for 4 -5 minutes until most of the stock has evaporated. Remove from the heat and add the smoked trout.
- Put the cream cheese and wine or fish stock into a pan over a medium heat and whisk until smooth, add the dill or fennel and slat and pepper.
- Cook the fusilli in boiling salted water, when the pasta is tender or al dente drain it thoroughly and return to the pan.
- Add the sauce and toss lightly, transfer to a serving bowl. top with the cooked vegetables and trout.
- Serve immediately, garnished with sprigs of dill.
A delicious pasta dish that is easy to prepare and the children loved it too. My only thoughts on this one is the faffing around with matchsticks which is time consuming and if you’re not precise with a knife your matchsticks may look like boulders as mine do! I think chopping into a small dice would work too – an extra time saver.