A creamy, fresh pasta dish topped with flaky fish and crispy capers
Prep Time: 15 minutes
Cook Time: 15 minutes
Serves: 2
Ingredients:
For the Pasta
- 1/2 packet Monty & Sons Fusilli
- Salt for pasta water
For the Crème Fraîche Sauce
- 1/2 cup crème fraîche
- 1/4 cup Greek yogurt
- Good glug of extra virgin olive oil
- Juice of 1 lemon
- Salt and pepper to taste
For the Vegetables and Fish
- 1 bunch asparagus, chopped
- 1 handful runner beans, chopped
- Knob of butter
- 2 trout fillets (or salmon fillets), skin removed
- Small jar of capers, drained and dried
- Dash of oil for frying capers
For Serving
- Thick gratings of Parmesan cheese
- Extra salt and pepper
Method:
Prepare the Base
- Bring a large pot of salted water to boil
- Add pasta and cook until al dente
Make the Sauce
- In a bowl, mix together crème fraîche, Greek yogurt, lemon juice, and olive oil
- Season with salt and pepper to taste
- Set aside
Prepare the Capers
- Once pasta water is boiling, drain and thoroughly dry the capers with paper towels
- Heat a dash of oil in a small pan and fry capers until crispy
- Set aside on paper towels
Cook the Vegetables
- In a large pan, melt the butter over medium-high heat
- Add chopped asparagus and runner beans
- Pan-fry for 1-2 minutes until just tender
- Remove from pan and set aside, reserving some for topping
Cook the Fish
- In the same pan, add the trout or salmon fillets
- Pan-fry until cooked through and flaky, about 3-4 minutes per side depending on thickness
Combine and Serve
- When pasta is cooked, drain (reserve a little pasta water if needed)
- Mix the crème fraîche mixture through the hot pasta until you reach desired consistency
- Fold through most of the asparagus and beans, keeping some for garnish
- Divide pasta between two plates
- Top with reserved asparagus and beans
- Place fish fillets on top
- Scatter with crispy capers
- Finish with thick gratings of Parmesan cheese
- Season with additional salt and pepper to taste
