Summary

Ingredients

• 200 g trout fillet (s), smoked
• 1 bunch spring onion (s)
• 1 large onion (s)
• 3 tomato (s)
• 1 small chilli pepper (s), hot
• nutmeg
• Paprika powder, noble sweet
• 1 small zucchini
• Lemon juice
• 400 g penne or spirelli
• 200 g cheese (Emmentaler), rated
• 100 g mozzarella, rated
• 1 clove garlic
• dill
• cream cheese

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Instructions

1. Dice the onion and sauté with the pressed garlic cloves until translucent. Meanwhile, peel and dice the zucchini. Put the cubes in the pot and fry over a low heat. Cut the spring onions into strips and add. Now season with nutmeg, paprika powder, dill tips and lemon juice.
2. Dice the tomatoes and sauté them. Finally, carefully pick the trout fillets with a fork, add 1 tablespoon of cream cheese (can be one with herbs or something similar) to the pan and let it melt. Finally, carefully fold in the trout fillets.
3. Cook the pasta until al dente and cool. Then alternate pasta and sauce in a baking dish. Finally sprinkle with cheese and bake in the oven at 200 degrees for 20-30 minutes until the cheese is nice and brown.
4. A piece of fresh baguette goes well with it.