Winter here in southern Australia is looking to be cold and wet this year. Nowhere near as cold and wet as our American or Northern European friends winters but still cold enough to easily end up falling into the bad habits of greasy stodge as comfort food. Don’t get me wrong you need this at this time of year but it can easily lead to unhealthy food over a long period of time. This year the plan over winter is to get some sunny food into our diet preferably from the garden and ensure that we get as many micronutrients as we can in to keep us healthy.
So tonight I noted that the boutique smoked ocean trout we had in the fridge was getting close to its best by date. We choose the ocean trout as this is a sustainable wild fish, caught locally rather than the farmed fresh salmon you can buy here in Australia. The process of farming salmon is not a pretty process and in many ways the outcome is very ,very bad for your health.
So add a little lightness and sunshine in your week and make sure you get those micronutrients all year long.
Smoked Ocean Trout and Pasta.
- A smoked fillet of ocean trout
- Spanish Onion
- Two Handfuls of fresh rocket leaves
- Handful of green olives
- Pasta (I used Penne)
- 250 grams of mushrooms
- Olive oil
- Parmesan cheese
- 3 cloves of garlic
- Salt and pepper
Put the pasta in salted boiling water.
Slice onion, capsicum, mushrooms and garlic and pan fry in butter an olive oil till soft. Add shredded smoked ocean trout and olives and heat through. Add some pasta water to the mix and allow to warm through and thicken. Throw on rocket leaves and allow to wilt. Drain and mix through pasta and added salt, pepper and grated fresh parmesan.
We were lucky all our ingredients came from our garden, weekly organic box from Ceres and the boutique smoker that we have access to. If you can’t get smoked fish use ethically pole fished tuna or ethically caught first world wild salmon as a substitute.