Creamy Smoked Trout Pasta

Serves 4

Ingredients
400g spaghetti or fettuccini
1 tablespoon olive oil
2 cloves crushed garlic
1 cup chopped mushrooms
¼ cup white wine
1 cup cream
6 to 8 spring onions, sliced finely
1 large Rhyll Fishing Park smoked trout, flaked
Salt and pepper

Method
Cook pasta in salted water until al dente. Heat olive oil in a saucepan (preferably
non-stick), add garlic and mushrooms, sauté for two minutes.
Add white wine, cream and spring onions, bringing back to the simmer.
Stir in the flaked smoked trout – be gentle so that it doesn’t break up too much.
Season with salt and pepper to your liking.
Serve with your cooked pasta.

Thai Rainbow Trout in Foil

Serves 1

Ingredients
1 whole cleaned plate size rainbow trout (350-400g)
2cm piece of ginger, grated
2 kaffir lime leaves, thinly shredded
1 stick lemon grass
½ clove garlic, chopped finely
½ red chilli, seeded and sliced
2 tablespoon coriander, chopped
1 tablespoon palm sugar, grated
1 tablespoon lime juice
1 teaspoon soy sauce
1 teaspoon fish sauce

Method
Preheat barbecue or oven to 175°C.
Place trout on lightly greased foil sheet.
Squash lemon grass stick with a knife handle or meat tenderiser, then place inside trout cavity.
Mix all remaining ingredients in a bowl.
Spread the mixture over and inside the fish (flavours penetrate better from the inside, rather than through the fish’s skin).
Fold up foil to form a well sealed parcel.Barbecue for eight minutes per side, turning only once OR cook in oven for 15 minutes. Serve with steamed rice and stir-fried vegetables, or tossed garden salad.