Wondering what to do with your leftover steak. This yummy steak slider only takes about 20 minutes to make!
Ingredients
Lemon Spaghetti:
250 g Spaghetti
Water, to boil pasta
sea salt
1 fresh lemon
4 tsp butter
Parmesan
Salt
Pepper
fresh parsley
extra lemon juice (optional)
Trout:
2 x trout fillets, skin on
Salt
Olive oil, to fry
Directions
Lemon Spaghetti:
Cook the spaghetti until almost done (al dente). When ready to rinse, first set aside about 1 ½ cups of pasta water before straining it.
In a saucepan, combine 1 ½ cups of pasta water with a tablespoon (3 tsp) of butter.
Once boiling, add the drained spaghetti.
Extract juice from two whole lemons (microwaving them briefly helps extract more juice) and add it to the pan along with salt, pepper, a tablespoon of parmesan, and freshly chopped parsley (including the stalks).
Stir well and reduce the heat to low.
Remove the lemon halves from the pasta pan and take the pan off the heat. Stir in a teaspoon of butter. (You can add come chopped chilies for an extra burst of flavor)
Serve immediately.
Trout:
To prepare the trout, ensure your knife is razor-sharp.
Glide the knife along the skin, creating shallow cuts without slicing all the way through. Trout's soft scales make this process forgiving.
Season the fish generously with salt.
Heat olive oil in a pan over high heat until it begins to smoke slightly—indicating the pan is adequately hot.
Carefully place the trout skin-side down into the pan, away from you.
Once the trout's skin crisps up nicely, carefully flip it—remembering to turn it only once.
Fry the trout for another 2 minutes and then remove it from the pan.
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