in Recipes

Tagliatelle with trout cream sauce à la Didi

updated

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Ingredients for 1 servings:

  • 1 trout(s), gutted and frozen
  • 1 dashes lime juice
  • salt and pepper
  • 1 tbsp flour
  • 1 small shallot(s)
  • 1 tbsp rapeseed oil
  • 200 ml cream
  • 1 shot of red wine
  • 100 g tagliatelle

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 5 minutes

Thaw the trout overnight in the refrigerator, wash, and pat dry. Then fillet and skin the meat, and cut the meat into small pieces. Acidify the pieces with lime juice, season with salt, and pepper, and marinate for 30 minutes. Marmalade the marinated trout pieces. Peel the shallot and slice into rings. Sauté the trout pieces with the shallots in rapeseed oil. Deglaze with 200 ml of cream and a dash of red wine, and reduce the sauce. Cook the tagliatelle in well-salted water until al dente. Drain, arrange with the trout cream sauce, and serve.

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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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