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Ingredients:
1
fish stock cube
350g/12oz Fettuccine Paglia Fieno pasta or tagliatelle
2 tbsp olive oil
8 shallots, finely chopped
3 garlic cloves, crushed
200ml/7foz dry white wine
8 tbsp crème fraiche
Large bunch of dill, chopped
350g/12oz hot smoked trout, flaked
115g/4oz lambs lettuce
Dill sprigs and lemon wedges to garnish
Sea salt and black pepper
(serves 4)
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Hoted
Smoked Trout with
Paglia Fieno Pasta
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Prep
Time: 15 mins
Cook Time: 15 mins
Method:
1. Bring a large saucpan of lightly salted water to the
boil. Add the stock cube and pasta. Boil for 15 minutes or until
the pasta is just tender.
2. Meanwhile, heat the oil in a large saucepan and fry
the shallots and garlic for 3 minutes. Add the wine and simmer
for 5 minutes to reduce by half. Stir in the crème fraiche
and dill and season. Stir and cook for 1 minute.
3.
Drain the pasta and add to the sauce with the hot smoked trout.
Toss well and spoon into bowls. Garnish with dill sprigs and
lemon wedges and a side serving of lambs lettuce.
TIP:
Crème Fraiche gives a lemon flavour to the sauce. You
could also use single cream for a richer finish.
Recipes
