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Curried trout on baby marrow noodles with coconut and coriander cream

Name: Curried trout on baby marrow noodles with coconut and coriander cream
Total time: 45 min
Yield: 4
Ingredients: 4 x 220g trout fillets; 60ml (4 tbsp) medium curry powder; 30ml (2 tbsp) olive oil; 10ml (2 tsp) butter; 2 (50g) finely chopped spring onions; 45ml (3 tbsp) store-brought coriander pesto; 1 (4g) finely chopped green chilli; 250ml (1 cup) fresh cream; 700g baby marrow noodles; Salt and freshly-ground black pepper to taste; 80ml (1/3 cup) finely chopped cashews; Microherbs, to serve; Toasted coconut flakes, to serve

May 22, 2018 (Last Updated: September 3, 2019)

Baby marrow/zucchini noodles (zoodles) are not only fun to make, but also healthier and perfect for low-carb diets.

Recipe and styling by Illanique van Aswegen

Photographs by Adel Ferreira

Print Recipe

Curried trout on baby marrow noodles with coconut and coriander cream

By Illanique van Aswegen – Serves: 4

Total Time: 45 mins

Baby marrow/zucchini noodles (zoodles) are not only fun to make, but also healthier and perfect for low carb diets.

Ingredients

4 x 220g trout fillets
60ml (4 tbsp) medium curry powder
30ml (2 tbsp) olive oil
10ml (2 tsp) butter
2 (50g) finely chopped spring onions
45ml (3 tbsp) store-brought coriander pesto
1 (4g) finely chopped green chilli
250ml (1 cup) fresh cream
700g baby marrow noodles
Salt and freshly-ground black pepper to taste
80ml (1/3 cup) finely chopped cashews
Microherbs, to serve
Toasted coconut flakes, to serve

Instructions

Preheat the oven to 200°C. Dust 4 x 220g trout fillets with 15ml (1 tbsp) medium curry powder each. Heat 15ml (1 tbsp) olive oil and 5ml (1 tsp) butter in a large frying pan over high heat. Fry the trout fillets, skin side down, 4 minutes. Transfer to the oven and cook, 5 minutes. Simmer 2 (50g) finely chopped spring onions, 45ml (3 tbsp) store-bought coriander pesto, 1 (4g) finely chopped green chilli and 250ml (1 cup) fresh cream together over medium heat, 8 minutes. Heat 15ml (1 tbsp) olive oil and 5ml (1 tsp) butter in a large frying pan over high heat. Add 700g baby marrow noodles (spiralised or store-bought), fry, 3 minutes, and lightly season with salt and freshly ground black pepper. Serve the trout on the zoodles and with the sauce alongside. Top with 80ml (1/3 cup) finely chopped cashews, a handful microherbs and toasted coconut flakes.