Flaked Trout with Penne Pasta and Purple Sprouting Broccoli
- 4 fillets of fresh trout
- Zest and juice of 1 Amalfi lemon
- 1tbsp olive oil
- 400g penne pasta
- 1 packet purple sprouting broccoli
- 1tsp dill
- 1tsp horseradish sauce
- 4tbsp creme fraiche
- 2 egg yolks
- 25g parmesan cheese
- Salt & milled pepper
- Toasted flaked almonds to serve
Preheat your oven to 180ºc / gas 4.
Place the trout fillets onto a baking tray lined with non-stick greaseproof paper.
Season with salt and milled pepper then cook for 6-7 minutes, remove and cool then flake.
Bring a large pan of salted water to the boil. Cook the broccoli for 5 minutes and remove, place the penne in the same water and cook for 1 minute less than it says on the packet. Drain into a colander and tip back into the pan. Chop the broccoli into smallish pieces and add to the hot pasta along with the flaked trout, dill, lemon zest, egg yolks, crème fraiche and horseradish, give it a good stir. Add the parmesan, a little salt and milled pepper then serve with toasted flaked almonds.