Savor a delicious Trout Orzo with Kale, Green Olives, and Parmesan. This flavorful dish combines tender orzo, smoky Fishwife Smoked Trout, vibrant kale, tangy olives, and rich Parmesan for a fresh and satisfying meal.
Fishwife Rainbow Smoked Trout
Savor a delicious Trout Orzo with Kale, Green Olives, and Parmesan. This flavorful dish combines tender orzo, smoky Fishwife Smoked Trout, vibrant kale, tangy olives, and rich Parmesan for a fresh and satisfying meal.
Fishwife Rainbow Smoked Trout
- • 1 ½ cups orzo
- • Kosher salt, to taste
- • 3 tablespoons olive oil, plus more for drizzling
- • 1 medium shallot, chopped
- • 4 garlic cloves, minced
- • Black pepper, to taste
- • ⅓ cup pitted green olives, coarsely chopped
- • 2 tins Fishwife Smoked Trout
- • 3 cups chopped curly kale
- • 1 lemon, zested and juiced
- • ½ cup freshly grated Parmesan cheese, plus more for garnish
- • ⅓ cup toasted almonds, coarsely chopped
- • 2 tablespoons fresh parsley, chopped
- • 2 tablespoons unsalted butter
- Cook the orzo in heavily salted boiling water until al dente according to package instructions. Reserve 1 cup pasta water. Drain and toss orzo with olive oil to avoid sticking.
- In a large Dutch oven, heat olive oil over medium heat. Add the shallot, salt, and pepper, cooking until softened, 4 minutes. Add garlic and continue cooking until fragrant, 1 minute. Add olives and trout. Use the back of a fork or wooden spoon to gently flake the trout. Add the kale, lemon juice and zest and sauté until the kale has wilted, about 2-3 minutes.
- Stir in the orzo, Parmesan, almonds, parsley, and butter and give it a minute for everything to warm and the butter to melt. Drizzle with reserved pasta water (you won’t need it all) to make a glossy sauce. Serve on a platter with a drizzle of olive oil and more grated Parm.
Fishwife Rainbow Smoked Trout
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