Summary

Ingredients

• 0.5 ½ tuber fennel
• 1 leek
• 0.25 ¼ bunch rocket
• butter
• 6 tablespoon heavy cream
• 2 trout fillet (s)
• salt and pepper
• 200 g pasta, (mussel noodles)
• 1 dash white wine, drier

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Instructions

1. Cut the leek and fennel into small pieces.
2. Heat a little butter in the pan and steam the vegetables in it for about 5 minutes. Add the cream and white wine and simmer for another 5 minutes. Add trout fillets and finely chopped rocket and let simmer briefly until the trout fillets are cooked through.
3. In the meantime, cook the pasta according to the instructions and then add it to the pan and stir everything through.