Buckwheat Pasta With Flaked Trout

Buckwheat pasta with flaked trout, is a recipe which is a healthy substitute for a number of ingredients, swapping out traditional, white pasta and add it nutrient rich eggs. Buckwheat, despite the confusing name, is not a grain, but in fact a seed that is related to the rhubarb family.

Buckwheat pasta gives the dish a beautiful earthiness, complementing the trout fillet exceptionally well. Adding crumbled Goat’s cheese, gives a luxurious creamy taste and is freshened up with zesty lemon and chopped chives.

A simple dish, wonderful for a hearty dinner or filling lunch and perfect for a healthy lunchbox to keep those resolutions in check.

Serves 2


     1 generous-sized fresh trout fillet
    125 g (41/2 oz) uncooked buckwheat pasta
    2 organic egg yolks
    zest and juice of 1 lemon
    Celtic sea salt
    freshly ground black pepper
    11/2 tablespoons salted baby capers, rinsed
    2 tablespoons extra virgin olive oil, plus extra, to serve
    2 large handfuls of baby rocket (arugula)
    2 tablespoons finely chopped chives
    90 g (31/4 oz/3/4 cup) crumbled goat’s cheese


  • Line a bamboo steamer with baking paper and steam the trout over a saucepan of gently simmering water for 5–6 minutes, or until the fish flakes when gently touched with a fork. Remove from the steamer, flake the flesh apart with a fork, removing any bones, and set aside.
  • Cook the pasta according to the packet instructions.
  • Strain using a colander, reserving a little of the cooking water in the saucepan.
  • Return the pasta to the saucepan and quickly stir through the egg yolks, lemon juice and zest, and a generous pinch of Celtic sea salt and pepper. Gently stir through the flaked trout and capers and add the olive oil.
  • To serve, mix the rocket, chives, goat’s cheese and extra olive oil, if desired, through the pasta and pop a wedge of lemon on the side. It’s delicious served with a simple green salad.

Source: superchargedfood.com

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