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🍝 Trout Fillets with Mushroom Pasta

604 kcal · 30 min · 4 servings

Ingredients

• 350 g rice stick noodles
• 250 g pearl onions
• 2 mild red chili peppers
• 300 g wild mushrooms (e.g. porcini)
• 3 tbsp vegetable oil
• salt
• pepper (from the mill)
• 150 g peas
• 500 g trout fillet (with skin)
• 2 tbsp freshly chopped parsley
• 1 tbsp lemon juice

Instructions

1. 1. Cook the pasta in salted water until al dente. Follow the instructions on the package.
2. 2. Peel the onions and cut them into wedges.
3. 3. Wash the chili peppers, remove the stems, and slice them into rings.
4. 4. Clean the mushrooms and slice them.
5. 5. Heat oil in a hot wok.
6. 6. Fry the onions, chili peppers, and mushrooms in the wok for 2 to 3 minutes.
7. 7. Season the mixture with salt and pepper.
8. 8. Push the vegetable mixture to the side of the wok.
9. 9. Lightly fry the peas and chili rings for 1 to 2 minutes.
10. 10. Push the peas and chili rings to the side of the wok as well.
11. 11. Rinse the trout briefly and pat it dry with a kitchen towel.
12. 12. Cut the trout into 4 roughly equal pieces.
13. 13. Season the fish pieces with salt and pepper.
14. 14. Fry the trout in the same wok on the skin side for 4 to 5 minutes until golden brown.
15. 15. Turn the fish pieces and finish cooking them briefly on the other side.
16. 16. Sprinkle the fish with fresh parsley.
17. 17. Drain the pasta.
18. 18. Plate the pasta.
19. 19. Place the trout pieces with the mushrooms and peas on top of the pasta.
20. 20. Serve the dish immediately.

Nutrition per serving

• kcal: 604
• Protein: 34 g · Fett/Fat: 12 g · Carbs: 88 g