Creamy lemon and trout pasta
An easy fish pasta recipe combining ponzu-marinated trout in a delicate lemony cream sauce with tagliatelle.
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.
After this time, cook the pasta al dente in slightly salted water according to the instructions on the package.
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).
Transfer the cooked and drained pasta to the pan and heat together for 2 minutes.
Transfer to plates and decorate with fresh thyme.
Recipe as PDF
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