Summary

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

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Instructions

1. Thinly slice the fennel and spring onions. Chop the fennel green for decoration.
2. Finely chop the tarragon except for a few leaves, save the rest for decoration.
3. Cook the pasta firm to the bite.
4. 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.
5. 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.
6. Drain the pasta, mix with the sauce and decorate with the fennel greens and tarragon leaves.