Main Meals

Lemon-cream trout and rainbow carrot spaghetti

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5 minutes
10 minutes
Wine/Spirit Pairing
Woolworths Iona Ms P Pinot Noir Rosé 2016

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  • 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
  1. 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.
  2. 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.
  3. 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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Phillippa Cheifitz

Recipe by: Phillippa Cheifitz

Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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