eCook Meal
Haute Cabriére Smoked Trout Linguine
with crispy capers & toasted walnuts
It’s everything you love most about seafood dishes, combined with your favourite things about pasta, Chef! Al dente strands of linguine intertwine with smoked trout ribbons, dotted with extra crispy capers fried in butter. Served with earthy spinach & fresh parsley in a crème fraîche sauce. Finished with lemon zest for that zesty finish.
Serving guide
Choose your portion size.
PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserving the pasta water, and toss through a drizzle of olive oil.
TOAST
Place the Walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CRISPY Capers
Pat the Capers very dry with paper towel (this prevents splattering and helps them crisp up). Return the pan to high heat with a drizzle of oil and a knob of butter. Fry the capers until golden and opening slightly, 2-4 minutes (shifting occasionally). Remove from the pan with all the melted butter.
CREAMY MOMENT
Return the pan, wiped down if necessary, to medium heat with a drizzle of oil. Fry the onion until soft and lightly golden, 4-5 minutes. Add the garlic and fry until fragrant, 30-60 seconds. Mix in the crème fraîche, the pasta, ½ the trout, baby Spinach, ½ the parsley, and seasoning. Loosen with the reserved pasta water in 50ml increments until silky, and the spinach is wilted, 1-2 minutes. Remove from the heat.
TIME TO EAT
Bowl up the trout linguine, scatter over the crispy Capers with a drizzle of the butter, and the remaining trout. Sprinkle over the nuts, the zest (to taste), and finish with a squeeze of lemon juice. Cheers, Chef!
PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserving the pasta water, and toss through a drizzle of olive oil.
TOAST
Place the Walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CRISPY Capers
Pat the Capers very dry with paper towel (this prevents splattering and helps them crisp up). Return the pan to high heat with a drizzle of oil and a knob of butter. Fry the capers until golden and opening slightly, 2-4 minutes (shifting occasionally). Remove from the pan with all the melted butter.
CREAMY MOMENT
Return the pan, wiped down if necessary, to medium heat with a drizzle of oil. Fry the onion until soft and lightly golden, 4-5 minutes. Add the garlic and fry until fragrant, 30-60 seconds. Mix in the crème fraîche, the pasta, ½ the trout, baby Spinach, ½ the parsley, and seasoning. Loosen with the reserved pasta water in 50ml increments until silky, and the spinach is wilted, 1-2 minutes. Remove from the heat.
TIME TO EAT
Bowl up the trout linguine, scatter over the crispy Capers with a drizzle of the butter, and the remaining trout. Sprinkle over the nuts, the zest (to taste), and finish with a squeeze of lemon juice. Cheers, Chef!
PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserving the pasta water, and toss through a drizzle of olive oil.
TOAST
Place the Walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CRISPY Capers
Pat the Capers very dry with paper towel (this prevents splattering and helps them crisp up). Return the pan to high heat with a drizzle of oil and a knob of butter. Fry the capers until golden and opening slightly, 2-4 minutes (shifting occasionally). Remove from the pan with all the melted butter.
CREAMY MOMENT
Return the pan, wiped down if necessary, to medium heat with a drizzle of oil. Fry the onion until soft and lightly golden, 5-7 minutes. Add the garlic and fry until fragrant, 30-60 seconds. Mix in the crème fraîche, the pasta, ½ the trout, baby Spinach, ½ the parsley, and seasoning. Loosen with the reserved pasta water in 50ml increments until silky, and the spinach is wilted, 2-3 minutes. Remove from the heat.
TIME TO EAT
Bowl up the trout linguine, scatter over the crispy Capers with a drizzle of the butter, and the remaining trout. Sprinkle over the nuts, the zest (to taste), and finish with a squeeze of lemon juice. Cheers, Chef!
PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserving the pasta water, and toss through a drizzle of olive oil.
TOAST
Place the Walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CRISPY Capers
Pat the Capers very dry with paper towel (this prevents splattering and helps them crisp up). Return the pan to high heat with a drizzle of oil and a knob of butter. Fry the capers until golden and opening slightly, 2-4 minutes (shifting occasionally). Remove from the pan with all the melted butter.
CREAMY MOMENT
Return the pan, wiped down if necessary, to medium heat with a drizzle of oil. Fry the onion until soft and lightly golden, 5-7 minutes. Add the garlic and fry until fragrant, 30-60 seconds. Mix in the crème fraîche, the pasta, ½ the trout, baby Spinach, ½ the parsley, and seasoning. Loosen with the reserved pasta water in 50ml increments until silky, and the spinach is wilted, 2-3 minutes. Remove from the heat.
TIME TO EAT
Bowl up the trout linguine, scatter over the crispy Capers with a drizzle of the butter, and the remaining trout. Sprinkle over the nuts, the zest (to taste), and finish with a squeeze of lemon juice. Cheers, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R291.98
for 4 servings · R72.99 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Smoked Trout Ribbons needs 4 unitOak Smoked Trout Ribbons 50 g R77.99 · whole pack (size can't be divided)R77.99
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Linguine Pasta needs 300 gLinguine Pasta 500 g 500 g at R22.99 · 60% of packR13.79
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Capers needs 120 gNon-Pareilles Caper Berries in Vinegar 200 g 200 g at R94.99 · 60% of packR56.99
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Onion needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Crème Fraîche needs 200 mlSour Cream 250 ml 250 ml at R38.99 · 80% of packR31.19
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Garlic Clove needs 1Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Walnuts needs 40 gRaw Walnuts 100 g 100 g at R66.99 · 40% of packR26.80
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Fresh Parsley needs 10 gParsley Refill 8 g 8 g at R23.99 · 1.25× packR29.99
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Lemons needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
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Spinach needs 80 gWhole Spinach 350 g 350 g at R22.99 · 23% of packR5.25
Shopping
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Frequently Asked Questions
What is the preparation time for Haute Cabriére Smoked Trout Linguine?
The preparation time for Haute Cabriére Smoked Trout Linguine with crispy capers & toasted walnuts is between 20 and 40 minutes.
What is the total time required to make Haute Cabriére Smoked Trout Linguine with crispy capers & toasted walnuts?
The total time required to make Haute Cabriére Smoked Trout Linguine with crispy capers & toasted walnuts is between 35 and 55 minutes.
How many servings does Haute Cabriére Smoked Trout Linguine provide?
4 servings
What are the main ingredients in Haute Cabriére Smoked Trout Linguine?
Capers, Creme Fraiche, Fish, Fresh Parsley, Garlic Clove, Lemon, Lemons, Linguine Pasta, Onion, Onions, Smoked Trout Ribbons, Spinach, Walnuts
What is the nutritional information of Haute Cabriére Smoked Trout Linguine?
Calories: 775, Carbs: 97 grams, Fat: grams, Protein: 32 grams, Sugar: 16.6 grams, Salt: 1740 grams
How do I prepare Haute Cabriére Smoked Trout Linguine?
TIME TO EAT: Bowl up the trout linguine, scatter over the crispy capers with a drizzle of the butter, and the remaining trout. Sprinkle over the nuts, the zest (to taste), and finish with a squeeze of lemon juice. Cheers, Chef! CREAMY MOMENT: Return the pan, wiped down if necessary, to medium heat with a drizzle of oil. Fry the onion until soft and lightly golden, 4-5 minutes. Add the garlic and fry until fragrant, 30-60 seconds. Mix in the crème fraîche, the pasta, ½ the trout, baby spinach, ½ the parsley, and seasoning. Loosen with the reserved pasta water in 50ml increments until silky, and the spinach is wilted, 1-2 minutes. Remove from the heat. CRISPY CAPERS: Pat the capers very dry with paper towel (this prevents splattering and helps them crisp up). Return the pan to high heat with a drizzle of oil and a knob of butter. Fry the capers until golden and opening slightly, 2-4 minutes (shifting occasionally). Remove from the pan with all the melted butter. TOAST: Place the walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. PASTA: Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserving the pasta water, and toss through a drizzle of olive oil.
What should be prepared from my kitchen to make Haute Cabriére Smoked Trout Linguine?
Capers, Creme Fraiche, Fish, Fresh Parsley, Garlic Clove, Lemon, Lemons, Linguine Pasta, Onion, Onions, Smoked Trout Ribbons, Spinach, Walnuts
How many calories does Haute Cabriére Smoked Trout Linguine have?
775 calories
How much fat content does Haute Cabriére Smoked Trout Linguine have?
grams