Rainbow trout pasta with kale and pistou
Pasta in every colour of the rainbow, with flavours the whole family will enjoy. Top with kale and pistou – a French nut-free take on pesto.
Method
Pasta
- Thaw the rainbow trout in the fridge during the day, or in cold water for 30 minutes. Remove the skin.
- Season the rainbow trout with salt and pepper and fry it so the centre stays pink. Set aside to rest.
- Slice the red onion, halve the tomatoes, grate half the garlic and sauté in olive oil until the onion is soft. Finish with oregano and white wine. Let the wine reduce, then add the cream. Let the sauce simmer while the pasta cooks; thin it with pasta water for a creamier sauce.
- Cook the pasta al dente. Steam the kale over the pasta water for approx. 30 seconds in a colander covered with a lid.
- Drain the pasta and fold it into the sauce. Season with salt, pepper and lemon juice.
- Arrange on a platter and top with the rainbow trout, kale, pistou and grated Parmesan.
Pistou
- Pound the garlic and salt in a mortar, add the basil and finish with lemon zest, olive oil and pepper. Or blend everything in a food processor.
