Creamy lemon and trout pasta

3.8 4 ratings

Total time 54 mins

40 mins marinating time

8 mins cooking time

6 mins preparation time

An easy fish pasta recipe combining ponzu-marinated trout in a delicate lemony cream sauce with tagliatelle.

Ingredients

2 portion(s)

200 g

Rainbow trout fillets, skinless, boneless

4 tbsp

Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon

 ½ tbsp

Olive oil

90 g

Whipping cream

100 g

Tagliatelle pasta

50 ml

Pasta cooking water

Sprigs of thyme

1 pinch

of pepper

Nutritional facts (per portion):2,154 kJ / 514.5 kcal

22.9 gFat

28 gProtein

49.2 gCarbohydrates

Preparation

Step 1

Cut the fish into thick cubes and put into a bowl. Add 3 tbsp Kikkoman Ponzu Lemon, mix. Leave in the fridge for 40 minutes.

Step 2

After this time, cook the pasta al dente in slightly salted water according to the instructions on the package.

Step 3

Meanwhile, heat the olive oil in a pan and add the marinated pieces of fish. Fry briefly on both sides. Add the cream and 1 tbsp of Kikkoman Ponzu Lemon. Season with pepper to taste. Add about 40-60 ml of water from the pasta pan. Cook for a few minutes (until the sauce is slightly reduced).

Step 4

Transfer the cooked and drained pasta to the pan and heat together for 2 minutes.

Step 5

Transfer to plates and decorate with fresh thyme.

Recipe-ID: 1146

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Featured product in this recipe

Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon