in Recipes

Pasta with smoked trout and fennel

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Ingredients for 4 servings:

  • 400g pasta
  • 1 bunch of spring onions
  • 1 bunch tarragon
  • 1 bulb(s) of fennel
  • 2 tbsp butter
  • 100 ml cream, low-fat
  • 4 trout fillet(s), smoked
  • salt and pepper
  • ½ lemon(s), the juice

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes

Thinly slice the fennel and spring onions. Finely chop the fennel greens for garnish. Finely chop the tarragon, reserving a few leaves for garnish. Cook the pasta until al dente. Meanwhile, sauté the spring onions and fennel in butter and add the cream. Simmer for a few minutes over low heat. Cut the trout fillets into pieces and add them to the sauce with the chopped tarragon. Season, add lemon juice to taste, and let stand briefly. Drain the pasta, toss with the sauce, and garnish with the fennel greens and tarragon leaves.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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