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Smoked ocean trout and asparagus frittata with rocket pesto

SMOKED OCEAN TROUT AND A S PA R A G U S F R I T TATA W I T H R O C K E T P E S TO
6 Item
40M

Ingredients

Rocket pesto

Method

1.Preheat oven to 180°C (160°C fan-forced). Grease six-hole (¾-cup/180ml) texas muffin pan; line bases with baking paper.
2.Cut asparagus into 4cm lengths; reserve asparagus tips. Layer remaining asparagus, trout and cheese in pan holes. Whisk eggs and cream in medium bowl; pour into pan holes. Top each frittata with three asparagus tips.
3.Bake about 25 minutes. Stand in pan 5 minutes; using palette knife, loosen frittata from edge of pan before turning out, top-side up.
4.Meanwhile, make rocket pesto; blend or process rocket, nuts, garlic and cheese until finely chopped. With motor operating, gradually add combined oil and juice in a thin, steady stream; process until pesto is smooth.
5.Serve frittata, top-side up, with rocket pesto.

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