Summary

Ingredients

• 300 g pasta
• 1 clove garlic
• 1 small onion (s)
• 300 g Swiss chard
• 1 shot white wine
• 2 teaspoon, heaped horseradish
• 40 ml broth
• 40 ml heavy cream
• 1 trout fillet (s), smoked
• salt and pepper
• water

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Instructions

1. Bring the water to the boil, season with salt and cook the pasta in it according to the instructions on the packet. In the meantime, cut out the stalks of the chard in a wedge shape and cut into small cubes. Cut the leaves into bite-sized strips. Finely chop the garlic.
2. Fry the garlic and chard stalks in a little olive oil. Add a dash of white wine and let it boil down for a moment. Then add the stock and cream to the pan. Now let the chard leaves soak in the sauce.
3. Also cut the trout fillet into bite-sized pieces. Stir the horseradish into the sauce and remove the pan from the heat. Finally, put the trout pieces on top and let heat briefly. Season to taste with salt and pepper. Mix the chard and trout sauce with the noodles.