Pasta with Mushrooms and Trout

Ingredients

• 350 g rice noodles
• 250 g pearl onions
• 2 mild red peppers
• 300 g forest mushrooms (e.g., porcini)
• 3 Tbsp plant oil
• Salt
• Pepper (freshly ground)
• 150 g peas
• 500 g trout fillet (with skin)
• 2 tbsp freshly chopped parsley
• 1 tbsp Lemon Juice

Instructions

1. 1.

   Cook the noodles according to package instructions.

2. 2.

   Peel and slice the onions into half-moons. Wash, trim, and cut the peppers into rings. Clean and slice the mushrooms. Together with the mushrooms sauté in a hot wok with oil for 2‑3 minutes. Season with salt and pepper and push to the side of the wok. Sauté the peas and peppers for 1‑2 minutes and also push aside. Rinse the trout, pat dry, and cut into four roughly equal pieces. Season with salt and pepper and brown skin-side down in the wok for 4‑5 minutes until golden. Flip and finish cooking briefly. Sprinkle with parsley, gently fold in the mushrooms with onions, and season with lemon juice, salt, and pepper.

3. 3.

   Drain the noodles, plate them, top with trout and mushrooms, and serve.