Trout in Tomato Sauce with Noodles
INGREDIENTS
- 350g (12oz) Flat Noodles.
- 3 tbsp Olive Oil.
- 50g (2oz) Polyunsaturated Margarine.
- 1 Large Onion, finely chopped.
- 1 large clove of Garlic, finaly chopped.
- 225g (8oz) Mushrooms, sliced.
- 4 Trout fillets, skinned and roughly diced.
- 1 tbsp Tomatoe Puree.
- 275ml (1/2 pint) low fat Creme Fraiche.
- Salt
- Freshly ground Black Pepper.
- 2 tbsp chopped fresh Basil.
- Bring some water to the boil in a large saucepan. Add the noodles and boil for 11-12 minutes. When just soft - drain, mix in 1 tbsp of the olive oil and place on a warmed serving dish.
- In a large deep frying pan, melt the margarine with the remaining olive oil. Add the onion and garlic and fry until the onion is just tender. Add the mushrooms and cook until soft.
- Stir into the trout, tomato puree and creme fraiche. Stir and simmer for about 5 minutes. Season with salt and pepper and stir in the basil.
- Pour the sauce over the noodles.
- Serve with some crusty bread and a side salad.
Serves 4 - 6
Preparation - 20 minutes
Cooking Time - 20 minutes
448 calories / 32g fat - per portion
Bon appetite
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