Review/Rate this Recipe Save to MyRecipes Rating:

Title: Trout Pasta Sauce
Yield: 1 Serving

Ingredients

      1 md onion
      2 cl garlic; (2 to 3)
      4 oz mushrooms; by weight
      1 tb tomato puree; or paste
      1    red bell pepper
      2    glasses       rose            -wine and water
    1/2 md trout; cooked
      6 oz fromage frais; or nf sour
           -cream
      1    seasoning to taste

Instructions

Made a lovely pasta sauce last night with left-over trout and fat-free
fromage frais (suggest you substitute yogurt or ff "sour cream" if you
can't get the latter). Tasted really rich! [Annabel]

Chop onion, crush garlic, and start both in the microwave for about 5
minutes. Meanwhile, cut pepper in half, remove seeds and ribs, and
place under hot grill (broiler) until skin blackens, whereupon transfer
it into a plastic bag. Wash mushrooms, and maybe cut up a bit.
Remove skin and bone from trout.

Also meanwhile, be cooking some pasta. I used fettucine, but what you
like...

Put cooked onion and garlic in a saucepan, add tomato paste and stir.
Add wine, mushrooms and seasoning, and simmer for about 10-15 minutes.
Meanwhile, remove skin from pepper, cut into bits, and add to sauce. Add
trout last.

When pasta is cooked, dish it up, leaving sauce boiling while you do it.
Remove from heat, stir in the fromage frais and serve at once. Yummy.

You could have extra pepper and omit the fish altogether, or you could
use some other sort of fish - I had the trout left over from Sunday
lunch...

- - - - - - - - - - - - - - - - - - -

Per serving: 180 Calories (kcal); 4g Total Fat; (17% calories from fat);
14g Protein; 26g Carbohydrate; 25mg Cholesterol; 96mg Sodium
Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 4 1/2 Vegetable; 0 Fruit; 0
Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

Contributor: Annabel Smyth

Preparation Time: 0:00

Reviews