Curried trout on baby marrow noodles with coconut and coriander cream

Curried trout on baby marrow noodles with coconut and coriander cream

Baby marrow/zucchini noodles (zoodles) are not only fun to make, but also healthier and perfect for low-carb diets.

Recipe and styling by Illanique van Aswegen

Photographs by Adel Ferreira

Curried trout on baby marrow noodles with coconut and coriander cream

By Illanique van Aswegen Serves: 4

Baby marrow/zucchini noodles (zoodles) are not only fun to make, but also healthier and perfect for low carb diets.

Ingredients

  • 4 x 220g trout fillets
  • 60ml (4 tbsp) medium curry powder
  • 30ml (2 tbsp) olive oil
  • 10ml (2 tsp) butter
  • 2 (50g) finely chopped spring onions
  • 45ml (3 tbsp) store-brought coriander pesto
  • 1 (4g) finely chopped green chilli
  • 250ml (1 cup) fresh cream
  • 700g baby marrow noodles
  • Salt and freshly-ground black pepper to taste
  • 80ml (1/3 cup) finely chopped cashews
  • Microherbs, to serve
  • Toasted coconut flakes, to serve

Instructions

1

Preheat the oven to 200°C. Dust 4 x 220g trout fillets with 15ml (1 tbsp) medium curry powder each. Heat 15ml (1 tbsp) olive oil and 5ml (1 tsp) butter in a large frying pan over high heat. Fry the trout fillets, skin side down, 4 minutes. Transfer to the oven and cook, 5 minutes. Simmer 2 (50g) finely chopped spring onions, 45ml (3 tbsp) store-bought coriander pesto, 1 (4g) finely chopped green chilli and 250ml (1 cup) fresh cream together over medium heat, 8 minutes. Heat 15ml (1 tbsp) olive oil and 5ml (1 tsp) butter in a large frying pan over high heat. Add 700g baby marrow noodles (spiralised or store-bought), fry, 3 minutes, and lightly season with salt and freshly ground black pepper. Serve the trout on the zoodles and with the sauce alongside. Top with 80ml (1/3 cup) finely chopped cashews, a handful microherbs and toasted coconut flakes.

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