Trout with creamy orzo

This trout with creamy orzo recipe is the perfect fuel for hungry fly-fishers. If you can’t get orzo pasta, simply use risotto rice instead. Preparation time is five minutes; cooking takes 20 minutes.

Ingredients

Serves 4

• 3 tbsp rapeseed oil
• 1 onion, finely chopped
• 2 cloves garlic, crushed
• 300g orzo pasta
• 1 litre vegetable stock made with a reduced sodium stock cube
• 2 x 250g bunch asparagus, trimmed and cut into chunks
• 3 tbsp half-fat crème fraiche
• 3 tbsp grated parmesan cheese, plus extra to serve
• Handful basil, shredded
• 50g plain flour
• 4 rainbow trout fillets

Nutrition

Per serving: 744 kcals, 28g fat, 7.7g saturated fat, 72g carbs, 6g sugars, 5g fibre, 48g protein, 0.43g salt.

Method

1. Heat 1 tbsp oil in a large high-sided frying pan or a large casserole pan. Add the onion and cook over a medium heat for five minutes until softened. 

2. Add the garlic, cook for a minute, then stir in the pasta, followed by a ladleful of stock. 

3. Cook, stirring until the stock is absorbed, then repeat until you have about 200ml of stock left. 

4. Add the asparagus to the pan along with the remaining stock, cover and leave to bubble for two minutes. The pasta and asparagus should now be just tender. 

5. Stir in the crème fraiche and parmesan, season and leave with the lid on while you cook the fish.

6. Heat a large frying pan with the remaining oil until hot. Season the plain flour and then coat the fish with it. Cook the trout for one to one and a half minutes on each side until lightly golden. You may have to do this in two batches. 

7. Stir the basil into the orzo, divide between plates and top each with a piece of trout and a few basil leaves. Serve with extra parmesan if liked.

Enjoyed this recipe? Why not try Green Curry Trout?

In association with britishtrout.co.uk