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

From Canada’s capital: a sophisticated showcase for the country’s diverse array of natural ingredients, from Rainbow Trout to fresh leeks. A light Miso broth adds a non-traditional flourish.
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Prep time
icon-clock-130 Min
Cook time
icon-cooking-115 Min
Serves
icon-servings-14
Baby Shell Pasta with Marinated Rainbow Trout, Leek, Asparagus and Miso Broth
Catelli Classic Small Shells

Ingredients

  • 1/2 Pkg (200G) Catelli® Small Shells
  • 3 tbsp (45 ml) olive oil
  • 1 tsp (5 g) fresh ginger root, chopped
  • 1 tsp (3 g) cilantro, chopped
  • 1 lime (juiced)
  • 1 (140 g) boneless skinless rainbow trout fillet
  • 2 cups (500 ml) chicken or fish broth
  • 2 cups (150 g) cremini mushrooms, thinly sliced
  • 4 tbsp (55 g) 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 tsp (5 ml) olive oil
  • salt and pepper to taste
  • Garnish Cilantro

Cooking Steps

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.