Supper Lunch

Flaked Trout with Penne Pasta and Purple Sprouting Broccoli

10 prep, 15min cook

Serves 4

Ingredients

4 fillets of fresh trout

Zest and juice of 1 Amalfi lemon

1 tbsp olive or rapeseed oil

400g penne pasta

1 packet purple sprouting broccoli

1 tsp dill

1 tsp horseradish sauce

4 tbsps crème fraiche

2 free-range egg yolks

25g Parmesan cheese

Salt and milled pepper

Toasted flaked almonds, to serve

Method

Preheat your oven to 180°C/350ºF/Gas Mark 4. Place the trout fillets onto a baking tray lined with non-stick greaseproof paper. Season with salt and milled pepper then cook for 6-7 minutes, remove and cool then flake.

Bring a large pan of salted water to the boil. Cook the broccoli for 5 minutes and remove, place the penne in the same water and cook for 1 minute less than it says on the packet.

Drain into a colander and tip back into the pan. Chop the broccoli into smallish pieces and add to the hot pasta along with the flaked trout, dill, lemon zest, egg yolks, crème fraiche and horseradish, giving it a good stir. Add the parmesan, a little salt and milled pepper then serve with toasted flaked almonds.