Wonders from our little kitchen

Panda and Trampe sharing their recipes with the world

Pasta with trout and parsley February 16, 2010

Filed under: Fish,Pasta,Trampe — Aleksander Nordgarden-Rødner @ 7:24 pm
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As might have become apparent by now, I love pasta. I find it a simple and fun medium to experiment with. The other day I made this dish for my girlfriend and me, and it was delicious.
 
You’ll need:

  • Pasta (I use spaghetti rigati, but I think any plain pasta will do)
  • Trout
  • Parsley
  • Parmesan or Manchego cheese
  • Olive oil
  • Butter
  • Salt

 
Boil the pasta. Chop the parsley finely (I usually do this in a glass, using scissors). Grate the cheese finely. Dice the trout and fry it in butter with a little salt. Drain the pasta, and add the parsley and a little olive oil immediately. Once it’s cooled off a little, add the cheese. Once the trout is done, add it into the mix, blend well, and serve.

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Homebrew Sashimi

Filed under: Fish,Trampe — Aleksander Nordgarden-Rødner @ 6:55 pm
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I love fish, I really do. Getting good quality fish isn’t necessarily cheap, but when you do, you can do what ever you want to with it. You can even eat it raw. I love sushi as well, and sashimi can also be a hit. Here’s my take on it, inspired by my mother, but modified a bit.
 

  • Raw fish (I usually prefer salmon, but any fish that is rich in flavour, and preferably a bit fatty as well will do)(Cod is nice)(As is trout)(And prawns)(Mmm prawns)
  • Salt soy sauce
  • Lemon and/or lime juice OR Wasabi (japanese horse radish, sold in tubes. It’s green and very strong)

 
First, make the dressing, mixing roughly equal parts of soy sauce and lemon and/or lime juice, or wasabi to taste if you want a slightly more “authentic” taste. (You can mix lemon juice and wasabi, but you’ll end up using much more of both, and not getting as good a result.) Thinly slice the fish into slices roughly measuring a square inch, and somewhere between a half and three quarters of a centimetre thick. Mix the dressing and the fish. You can serve this immediately, but if you want the taste to be a bit deeper, cover with plastic film and leave in the fridge for a while.
 
Serve with rice, salad or whatever else you want.