Zucchini tagliatelle with trout and cherry tomato compote

Recipe

The instructions

For: 2 people
Preparation time : 10 minutes
Cooking time : 20 minutes

Step 1 : Wash the zucchini and remove the ends. Using a peeler with a pivoting head, cut them into thin strips, lengthwise.

Step 2 : Slice the onion and finely chop the garlic clove.

Step 3 : Cut the cherry tomatoes in half.

Step 4 : Brown the onions in a pan with a small drizzle of olive oil. After 3 minutes, add the garlic, the cherry tomatoes, the cumin, the coriander powder, salt and 5-berry pepper. . Cook over low heat with a lid on, stirring occasionally for 15 minutes.

Step 5 : Boil 1.5L of water in a saucepan. Salt.

Step 6 : Cut the trout fillet into small pieces. Brown in the pan for 6 minutes without adding fat.

Step 7 : Add the tagliatelle to the boiling water and cook for 6 minutes.

Step 8 : Add the sliced zucchini to the pasta pan and cook for 3 minutes.

Step 9 : Arrange on the plate.

Advice

There are different varieties of trout on the shelves of our fishmongers, salmon trout is one of the least fatty species (about 133kcalories/100g) and they are all less caloric than salmon (200kcalories/100g).

Like all fatty or semi-fatty fish, trout are rich in omega 3, which has health benefits (good cardiovascular function, reduction of depression, arthritis, etc.).

It should be noted that trout farming is considered one of the most environmentally friendly fish farming industries.

Enjoy your lunch !

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