in Recipes

Pasta with trout in fennel and leek

updated

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Ingredients for 2 servings:

  • ½ bulb(s) of fennel
  • 1 stalk(s) leek
  • ¼ bunch arugula
  • butter
  • 6 tbsp cream
  • 2 trout fillets
  • salt and pepper
  • 200 g pasta (shell pasta)
  • 1 shot of dry white wine

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Chop the leek and fennel into small pieces. Heat a little butter in a pan and sauté the vegetables for about 5 minutes. Add the cream and white wine and simmer for another 5 minutes. Add the trout fillets and finely chopped arugula and simmer briefly until the trout fillets are tender. Meanwhile, cook the pasta according to the instructions, then add it to the pan and toss everything together.

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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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