Meals with pasta are traditionally served big, packed with loads of flavour and will always leave you begging for more. No Rules Cafeteria head chef Khanya Mzongwana promises her grilled Lesotho trout pappardelle is a family dinnertime pleaser.
Made with love and a beautiful balance of flavour, the cook believes that magic happens when you combine the powerful, rich taste of trout with a nice doughy pappardelle pasta. She uses exclusively local produce to make this classic dish.
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Ingredients: Serves 6
- 6 Lesotho trout fillets
- 1 pack pappardelle (this is my favourite kind of pasta, but spaghetti works just fine)
- 1 cup mixed cherry tomatoes, washed and halved
- 3 garlic cloves, peeled and sliced
-
Mzongwana’s 13-year career started in restaurants on the PE beachfront. 1/4 cup extra virgin olive oil
- 1 tbsp Spanish smoked paprika
- 1 small bunch fresh dill, finely chopped
- 1 tbsp dried oregano
- 1 tbsp honey
- Salt to taste
Method
- Cook the pasta according to packet instructions.
- Heat a non-stick pan and add enough of the olive oil to coat the pan’s surface.
- On a high heat, sear the trout fillets skin side down first for about two minutes or until the skin is crisp. Then carefully flip over and fry the other side for a further 3 minutes.
- Toss the tomatoes in and turn the heat down a notch as the tomato skins begin to blister.
- Add the garlic, smoked paprika, half the dill and oregano, honey and the rest of the olive oil.
- Allow to bubble a bit and let the tomatoes turn a bit saucy.
- Tumble this through the cooked pasta and top with the rest of the chopped dill.
- Serve warm and enjoy!
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