Rainbow trout with spinach, broccoli, gremolata & penne

From: Julian Duncan

These ingredients are roughly for single serves.

Ingredients

• 1/2 to 1 medium spanish onion diced
• 1 tsp gremolata (essentially preserved lemon & garlic finely chopped)
• optional 1/2 head broccoli, roughly cut
• still whole generous handful of spinach
• 1/3 packet of penne, cooked to your liking
• 2 or 3 fillets of rainbow trout, cut into strips
• 1 to 2 dsp marscapone cheese to your liking
• lemon juice to taste
• olive oil
• salt & pepper
  

Method

Basically saute off the onion in a small amount of olive oil, then add your gremolata and broccoli and cook till almost tender. Add lemon juice and reduce for a second, adjust or add the seasoning. Then add your spinach and saute along with the marsacpone. Just as the cheese starts to disperse add the warmed penne and rough chopped parsley to finish. Roll the pan over a couple of times and serve hot.

(21 May 2002)