trout + goat cheese pasta

Serves 2

Poppy cooks…

1. Bring a saucepan of water to the boil and prepare a steamer by lining with wet baking paper and then placing a
   coral trout fillet on top of the baking paper (salmon can also be used as well).
   
2. Once the water comes to the boil, add
   125g buckwheat pasta and place the steamer insert on top with fish.
   
3. Once fish is cooked and flakes apart, remove and flake the fillet then set aside.
   
4. Once the pasta is cooked, drain and rinse with warm water.
   
5. Return pasta to the saucepan and add
   2 egg yolks,
   1/4 lemon, zest and juice,
   pinch of celtic sea salt and cracked black pepper.
   
   
6. Saute
   2 handfuls baby spinach.
   
7. Gently stir through spinach, flaked trout,
   2 tablespoons chives, chopped,
   2 teaspoons salted baby capers, rinsed and
   2 tablespoons olive oil into pasta.
   
8. Garnish with
   60g goat cheese, crumbled.