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Avocado and Ocean Trout Pasta

Avocado and ocean trout pasta
  • Serves: 4
  • Preparation: 30 minutes
  • Cooking: 20 minutes
  •       

Ingredients

250 g ocean trout fillet cut into 2cm cubes
1 leek finely diced
1 Shepard avocado diced into 1 cm cubes
2 shallot finely diced
1 cup fish stock
½ cup white wine
1 clove garlic crushed
½ cup dill finely chopped
300 g Oricietti pasta or another short pasta
2 tbsp olive oil
Salt and pepper
Grated parmesan

Method

1

Start by getting a large pan of water on the boil and season with salt for the pasta. Once this is at a rolling boil add your pasta.

2

While the pasta is cooking take a large non stick pan and put it over a medium heat. Add the olive oil, shallot, leek and garlic and cook until softened. Add the fish stock and the wine and reduce by half.

3

When the pasta is cooked to al dente, strain into a colander reserving some of the starchy pasta water. Add the strained pasta to the pan with the leek and onion and turn the heat up to high.

4

Add the salmon to the pan and gently stir in. This won’t take long to cook but if you see the pan getting a little dry add a little of the reserved pasta water. The sauce should naturally thicken from the starchy pasta water, protein from the fish and reduced cooking liquid.

5

After a couple of minutes test a piece of fish to see if it yields. Remove it from the heat and add the avocado, butter and dill and season with salt and pepper to taste. Gently fold this through the sauce until incorporated trying no to break up the fish. Serve garnished with a few extra dill sprigs and a little parmesan cheese.

Ingredients

 250 g ocean trout fillet cut into 2cm cubes
 1 leek finely diced
 1 Shepard avocado diced into 1 cm cubes
 2 shallot finely diced
 1 cup fish stock
 ½ cup white wine
 1 clove garlic crushed
 ½ cup dill finely chopped
 300 g Oricietti pasta or another short pasta
 2 tbsp olive oil
 Salt and pepper
 Grated parmesan

Directions

1

Start by getting a large pan of water on the boil and season with salt for the pasta. Once this is at a rolling boil add your pasta.

2

While the pasta is cooking take a large non stick pan and put it over a medium heat. Add the olive oil, shallot, leek and garlic and cook until softened. Add the fish stock and the wine and reduce by half.

3

When the pasta is cooked to al dente, strain into a colander reserving some of the starchy pasta water. Add the strained pasta to the pan with the leek and onion and turn the heat up to high.

4

Add the salmon to the pan and gently stir in. This won’t take long to cook but if you see the pan getting a little dry add a little of the reserved pasta water. The sauce should naturally thicken from the starchy pasta water, protein from the fish and reduced cooking liquid.

5

After a couple of minutes test a piece of fish to see if it yields. Remove it from the heat and add the avocado, butter and dill and season with salt and pepper to taste. Gently fold this through the sauce until incorporated trying no to break up the fish. Serve garnished with a few extra dill sprigs and a little parmesan cheese.

Avocado and Ocean Trout Pasta

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