Summary

Ingredients

• 300 g spahetti
• Salt water
• 2 trout fillet (s), smoked
• 150 g double cream cheese
• 30 g butter
• 3 cloves garlic, fresher, peeled and chopped
• 5 leaves sage
• sea-salt
• Pepper, more colorful
• possibly spinach
• possibly tomato (s)

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Instructions

1. Cook the pasta until al dente, drain. Retain approx. 50 ml of the water. Put the pasta back in the pan with the butter.
2. Put the whole thing back on the hot plate, add the torn trout fillets, sage leaves and garlic, sauté lightly. Deglaze with the pasta water. Add the cream cheese and mix everything thoroughly until you get a creamy sauce. Season with salt and pepper and serve.
3. You can modify this dish wonderfully by adding e.g., add halved cherry tomatoes or baby spinach to the pot.