Baby Shell Pasta with Marinated Rainbow Trout, Leek, Asparagus and Miso Broth

Name: Baby Shell Pasta with Marinated Rainbow Trout, Leek, Asparagus and Miso Broth
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Ingredients: 1/2 Pkg (200G) Catelli® Classic Small Shells; 3 (45 ml) tbsp Olive oil; 1 (5 g) tsp fresh ginger root, chopped; 1 (3 g) tsp cilantro, chopped; 1 lime (juiced); 1 (140 ) g boneless skinless rainbow trout fillet; 2 (500 ml) cups chicken or fish broth; 2 (150 g) cups cremini mushrooms, thinly sliced; 4 (55 g) tbsp fresh miso paste; 2 green onions, thinly sliced; 1 leek, washed and sliced; 1 bunch fresh asparagus, cleaned and cut into bite-sized pieces; 1 (5 ml) tsp Olive oil; Salt and pepper to taste; Garnish cilantro

From Canada’s capital: a sophisticated showcase of the country’s diverse array of natural ingredients, from Rainbow Trout to fresh leeks. A light Miso broth adds a non-traditional flourish.

Soup/Mini shapes

Catelli recipe dish featuring quality ingredients, beautifully prepared and presented for an inspiring meal experience.

Prep time

30 minutes

Cook time

15 minutes

Servings

4 servings

Catelli Classic Small Shells

Ingredients

4 servings

1/2 Pkg (200G) Catelli^® Classic Small Shells

3 (45 ml) tbspOlive oil

1 (5 g) tspfresh ginger root, chopped

1 (3 g) tspcilantro, chopped

1lime (juiced)

1 (140 ) gboneless skinless rainbow trout fillet

2 (500 ml) cupschicken or fish broth

2 (150 g) cupscremini mushrooms, thinly sliced

4 (55 g) tbspfresh miso paste

2green onions, thinly sliced

1leek, washed and sliced

1 bunchfresh asparagus, cleaned and cut into bite-sized pieces

1 (5 ml) tspOlive oil

Salt and pepper to taste

Garnishcilantro

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

In a small bowl, combine 2 tbsp of olive oil, ginger, cilantro and lime juice. Place trout fillet in a resealable bag with marinade and let sit for two hours.

Step 2

In a sauce pot over medium heat, bring chicken broth to a simmer. Add mushrooms and cook until tender, approximately 5 minutes. Stir in the miso paste and green onion. Turn heat to low to keep warm.

Step 3

Remove trout from bag and cut into 8 equal-sized pieces. Season with salt and pepper.

Step 4

In a skillet over high heat, sear the trout pieces. Turn carefully after about two minutes and cook until evenly pink. Remove from heat.

Step 5

Cook pasta according to package directions and drain.

Step 6

In a small sauté pan, heat 1 tbsp olive oil and briefly sauté the leeks and asparagus until tender, approximately 2 minutes.

Step 7

Add the pasta shells to the sautéed vegetables and mix well. Divide evenly into 4 pasta bowls and place two pieces of trout on top. Pour cremini mushroom and miso broth over top. Garnish with a fresh sprig of cilantro.