Summary
| Prep Time | 5 mins |
| Cook Time | 15 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 400 g pasta
- 1 bunch spring onion (s)
- 1 bunch tarragon
- 1 tuber fennel
- 2 tablespoon butter
- 100 ml heavy cream, low in fat
- 4 trout fillet (s), smoked
- salt and pepper
- 0.5 ½ lemon (s), add the juice
Print Recipe
Pin Recipe Instructions
- Thinly slice the fennel and spring onions. Chop the fennel green for decoration.
- Finely chop the tarragon except for a few leaves, save the rest for decoration.
- Cook the pasta firm to the bite.
- In the meantime, sauté the spring onions and fennel in butter and pour in the cream. Simmer for a few minutes on a low heat.
- Cut trout fillets into pieces and add to the sauce with the chopped tarragon. Season, season with lemon juice and let it steep for a moment.
- Drain the pasta, mix with the sauce and decorate with the fennel greens and tarragon leaves.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below