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Lemon-cream trout and rainbow carrot spaghetti

By Phillippa Cheifitz

Serves 2

Difficulty Easy

Prep Time 5 minutes

Cooking Time 10 minutes

Ingredients

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.

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