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
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
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.
Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine. www.imkawebb.com
