- 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
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.