I believe the translation of Lachsforelle is "salmon trout", which makes sense since the flesh is salmon-colored, and John bought it thinking it was salmon :-) ...
Herb-ed that fish with oregano, basil, paprika, onion powder, salt and pepper, and a drizzle of olive oil, then baked it top shelf in the oven with high heat for 5-10 minutes,
And meanwhile, in a saucepan I sauteed some onions and red bell pepper with olive oil, oregano, fresh garlic cloves, salt, pepper until the onions were translucent, then stirred in some flour, and brought up the volume with some milk and blended the whole thing to make a slightly thickened veggie-flavored creamy sauce.... and then whisked 3 eggs, which I tossed over the freshly boiled pasta (essentially making pasta carbonera), then also adding the veggie sauce over that, which combined nicely to make a rich juicy protein-rich sauce all-together. Pretty tasty meal in the end--I recommend it, and will definitely make it again!
..would have garnished with some fresh parsley if I had it ;-)
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