I bought some gorgeous organic trout from Abel & Cole yesterday and instead of freezing it like I usually do decided to cook it fresh.
This is the absolute ultimate in yumminess.
2 x fillets of rainbow trout
4 cups of conchiglie
half punnet of cherry tomatoes
25g salted butter
1 tsp nutmeg
1 tsp basil
Add pasta to a pan of boiling water, cook until al dente.
Skin the trout fillets and chop fish into small pieces, removing bones. Chop cherry tomatoes in half.
Add butter to frying pan. When melted, add tomatoes and then pieces of trout 2 minutes later.
Fry on a low to medium heat until trout has lost its raw colour and its edges start to get slightly browned/crispy.
Drain pasta, reserving a tbs of cooking water. Add pasta to frying pan, along with the cooking water. Stir in nutmeg and basil (to taste) and serve.
Makes 2 large portions.
LOW GI rating