Yummy smoked trout & kale pasta

Ingredients:

1/4 cup plain white flour

1 tablespoon butter

4 tablespoons extra virgin olive oil

1 & 1/4 liters milk heated in the microwave till almost boiling point

3 spring onions finely chopped (from your freezer)

1 tablespoon dill finely chopped (from your freezer)

3 tablespoons baby capers

1/4 cup cheddar cheese grated

1/4 cup Parmesan cheese grated

1 whole smoked trout de-boned and shredded

1 teaspoon salt or to taste

Pepper to taste

2 to 3 cups Kale –massaged – see tip below OR 250 grams frozen spinach - finely chopped, thawed and thoroughly squeezed

250 grams Fusilli (curly) pasta – cooked as per packet instructions.

3 tablespoons of extra virgin olive oil

Method:

1.      Heat butter and oil till bubbling. Add flour and roast stirring constantly till it just changes colour.

2.      Take it off the heat and add about 1/4 cup of the hot milk. Stir vigorously until it forms a smooth ball. Gradually keep adding the milk and stirring till you have a smooth sauce. If it's too thick then add a bit more milk.

3.      Cook stirring constantly, scraping the bottom of the pan otherwise you risk the sediment burning and ruining the sauce.

4.      As soon as it starts simmering, remove it off the heat and add the remaining ingredients except the kale and fish. Adjust seasoning to taste.

5.      Cook the pasta in plenty of salted boiling water till al-dente. Drain, add extra virgin olive oil and toss to coat.

6.      Now stir the fish into the sauce and add the kale. Serve.

Serves 6 to 8.

Tips:

Always keep finely chopped spring onions and dill in your freezer.

KALE: Strip the leaves, wash and dry thoroughly. I spin it dry and spread it on a tea towel for an hour or so. Place in a large bowl. Pour a good glug of extra virgin olive oil and massage for at least 7 to 8 minutes. The bitterness will disappear, and the leaves will change colour / texture.