Summary

Ingredients

• 400 g pasta, your choice
• 1 pinch (s) salt
• 2 small shallot (s)
• 1 small clove garlic
• some olive oil
• 150 ml white wine, e.g., Riesling
• 1 cup cream
• 0.5 ½ bowl bouillon, paste, vegetables
• 0.5 ½ bunch dill, alternatively 1 teaspoon dried
• 1 pack trout fillet (s), 25 g each, smoked
• 1 ½ teaspoon pepper berries, pink, roughly ground
• possibly anchovy paste
• possibly pepper

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Instructions

1. I think it`s very important to put on the pasta water and add salt to taste.
2. In the meantime, finely dice the shallots and garlic and sauté in olive oil until translucent, do not fry. Then deglaze with the white wine. Allow the white wine to boil almost completely. In the meantime, add the pasta to the water and cook until al dente.
3. When the wine has almost boiled off, pour in the cream and reduce a little over medium heat. Stir in the bouillon paste, let it melt and stir well into the sauce. If you like, you can stir some anchovy paste into the sauce. Finally, roughly chop the trout fillets. Stir the dill, pink berries and fish into the sauce.
4. Mix the drained pasta with the sauce and serve immediately. Season with a pinch of pepper to taste. You don`t normally need salt, as the pasta was boiled in salted water and the bouillon also contains a lot of salt. Any other smoked fish can be used instead of trout.