This simple yet tasty dish is just the ticket for a midweek supper. Broccoli works well instead of or as well as the peas, and you can use either fresh or dried pasta.
1 Staal Oak Roast Trout fillet
175g fusilli or other pasta
100g frozen peas
3 rounded tbsp 0% Greek yogurt
2 rounded tsp horseradish sauce
1. Cook the pasta in a large pan of boiling water according to pack instructions, adding the peas for the last 3 mins.
2. Meanwhile, flake the trout and set aside, then mix the yogurt with the horseradish, salt and pepper.
3. Drain the pasta, then return to the pan and stir in the trout and yogurt, letting the heat of the pasta warm the sauce.
4. Serve immediately. Tastes great with a crisp green salad.
You can buy our delicate Oak Roast Trout Fillets in our online shop by following the link below:
Oak Roast Trout
This photo is courtesy of the BBC Food website, and the recipe is adapted from their own.