Sesame crusted trout with pea & garlic pasta

I have been meaning to make a simple pea pasta for weeks now and when it finally came to it I had the desire to add fish to it. We love trout so, of course, trout was the winning fish for this dish. I used whole wheat pasta but normal white pasta will also work. Also a great dish for the little ones as it is really easy, simple and packed with flavour and goodness. You can stir through tinned tuna at the end if you don’t want to use trout or simply disregard the fish and serve the pasta as is with the pea puree, topped with parmesan! I prefer using frozen peas (petit pois) as they hold a lot of taste and also have the most amazing colour even after being boiled. A fresh, lemony pea pasta, on the table in no time at all!

Ingredients (Serves 4)
1 Trout fillet, portioned to 4
1/3 C Black sesame seeds
Olive oil
2 Tbs butter
1 Shallot onion, chopped
3 Garlic cloves, chopped
Zest of 1 lemon
10 Mint leaves
1 1/2 C Frozen peas
1/2 C Cream
Black pepper
2 Handfuls Coriander, leaves only
Few sprigs dill, chopped
Pasta of your choice

How to do it
In a small skillet, heat butter & oil and saute onion & garlic until translucent. Set aside. Bring salted water to the boil, add the peas, and boil for 2 minutes. Place onions, garlic, lemon zest, mint & peas into a small blender and blend until smooth. Place sesame seeds in a plate. Rub fish with a little olive oil, season with salt & pepper and press into sesame seeds to form a crust. Heat a pan and place the fish into the hot pan, crust side first, for 2 minutes a side. Remove and set aside.
Boil the pasta to packet instructions.
Spoon the pea mixture into a small pot, add the cream, season with salt & pepper and stir through while heating. Add about 4 tablespoons of the starchy water of the pasta and stir through.
Mix the cooked pasta with the pea sauce, plate and top with the sesame crusted trout. Garnish with the coriander leaves & chopped dill.

From my kitchen to. yours, with love x

Coconut poached fish & oriental style veggies

This is such a simple and quick dish to make even with all the different ingredients, that seems like a lot. I promise you – it is worth it!! Rice noodles to soak up the juices, soft and flaky poached fish, lingering coconut curry taste, a hint of chili, a rainbow of beautiful veggies and the freshness of lemon and coriander! Total bliss!! A pleasure to look at. An absolute pleasure to devour! I prefer the whole fish fillet but flaking the fillet will be just as lovely, tasty and good looking!

Ingredients (Serves 2 or 4)
2-4 White flesh fish fillets (I used Basa)
3 Tbs Olive oil
2 Tbs Butter
1 Red onion, sliced
4 Garlic cloves, sliced lengthways
Fresh ginger, sliced
16 Asparagus tips
Handful mange tout, sliced lengthways
1/2 Red pepper, sliced
6 Baby corn, sliced lengthways
1 Spring onion, sliced diagonally
2 Handfuls wild mushrooms, sliced
Fresh basil leaves
Fresh coriander
2 Tsp Masala
1 Small red chili, sliced
2 Tsp Fish sauce
Black pepper
Poaching liquid
1 Can coconut milk
Juice of 1/2 lemon
Zest of 1/2 lemon
Pinch saffron
1 Tsp fish sauce
Black pepper

How to do it
Mix poaching ingredients in a pan and set aside. Heat oil & butter. Add the onion, garlic, chili, ginger and veggies and toss for 4 minutes. Add the masala powder, fish sauce, salt & pepper and toss for 2 minutes. Keep tossing until cooked but still nice and firm. Remove from the heat. Bring the poaching liquid to a boil. Add the fish fillets and poach for 8 minutes. Meanwhile add 2 ladles of the poaching liquid to the veggies and stir through the basil leaves. Simmer for 3 minutes.
To serve, dish a nice serving of veggies onto the plate. Top with the fish. Drizzle a fair amount of the beautifully fragrant coconut mixture over the fish and veggies. Should you wish you can add more of the poaching liquid too!
Top with fresh coriander.
I served rice noodles with this dish but you can substitute the noodles for white rice.

From my kitchen to yours, with love x