Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 250 g pasta, (taliatelle)
- 250 g cucumber (s)
- 3 trout fillet (s), smoked
- 3 spring onion (s)
- 100 ml wine, whiter
- 100 ml vegetable stock
- 100 ml sweet cream
- 2 teaspoons lemon juice
- 1 teaspoon mustard, grainier
- 1 tablespoon dill
Print Recipe
Pin Recipe Instructions
- Cook the pasta according to the instructions on the packet.
- Core and finely dice the cucumber. Pluck the trout into small pieces and cut the spring onions into rings.
- Bring the wine and the broth to the boil, add the cucumber cubes and cook for about two minutes. Add the cream, lemon juice and mustard and let it reduce. Salt and pepper the sauce.
- Drain the pasta and add the spring onions, fish and dill to the sauce and bring to the boil briefly.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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