Butternut recipes
Lemon-cream trout and rainbow carrot spaghetti
2
Easy
5 minutes
10 minutesIngredients
- 2 x 250 g fresh trout fillets
- Olive oil, for moistening
- Sea salt and freshly ground black pepper, to taste
- 1⁄2 cup cream
- 1⁄2 cup vegetable stock
- 1 lemon, zested
- 250 g Woolworths rainbow carrot spaghetti, barely cooked
- lemon juice, for serving
Method
- Oil and season the trout. Slowly cook on the skin side only until the skin is crisp. Remove from the pan and set aside. Flake when cool.
- In the same pan, heat the cream and stock and reduce over a high heat until slightly thick. Add the lemon zest and juice and bring to a bubble.
- Add the trout and mix with the carrot spaghetti. Check the seasoning. Add the salad leaves, a squeeze of lemon juice and a drizzle of olive oil.