Pasta with Smoked Trout and Fennel
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Cook Time | 15 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
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.
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