Fried smoked trout fillet with pasta and spicy tomato cream sauce

Ingredients for 2 servings:

• 100 g tomatoes
• 200 g date tomatoes
• 1 tbsp tomato paste
• 1 tsp seasoning salt (tomato seasoning salt)
• 1 tsp garlic salt
• 1 tsp oregano, dried, shredded
• 1 tsp basil, dried, shredded
• 1 tsp marjoram, dried, shredded
• 1 m.-sized onion(s)
• 2 tbsp olive oil
• 1 bay leaf
• 2 chili peppers, dried
• 1 tsp forest honey
• 40 ml red wine
• 100 ml cream
• 160 g pasta shells
• 2 tsp salt
• 250 g smoked trout fillet(s), juniper
• 20 g butter

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Blanch the tomatoes in boiling water, let them cool, peel them, and dice them. Peel the onion and finely dice them. Bring the diced tomatoes to a boil with the tomato paste, olive oil, herbs, and spices. Simmer everything for at least 10 minutes. Then puree with a hand blender. Add the honey, red wine, and cream, bring the sauce back to a boil, and keep warm. In the meantime, cook the pasta until al dente and drain. Heat a pan with the butter and fry the trout fillets for one minute on one side, turn them over, add the pasta, and fry both for another minute. Plate the pasta and fish with the sauce and serve.