Tuesday, August 11, 2009

Pasta with Smoked Trout in Dill & Cream Sauce

I threw a few things together on Sunday night for dinner and Richard really rated it so I thought I might post it here. Basically, smoked trout (which I absolutely adore) was on special so I loaded up on it. I'd planned to use it on a salad but not everyone in the household was enamored of the idea so I ende up doing the following...


2 fillets of smoked trout
handful flaked almonds
handful fresh dill
frozen peas (I would have used asparagus or french beans if I had any)
olive oil
lemon juice
white wine
double cream
salt & pepper
farfalle (bow-tie) pasta

First off, toast the almond flakes. I spread a handful in a single layer on a nonstick pan and popped them in the oven. It was a cold (not pre-heated) oven at 180C for 10 minutes but YMMV. I cooked them for 5 minutes the checked to determine how much more they needed. Be careful here as it doesn't take much for almonds to burn.

I'm afraid there are no firm measurements here because I was cooking "off-piste" but basically while the pasta was cooking I melted equal parts butter with olive oil (I would say about 4-5 Tbsp each) then added lemon juice, salt & pepper. When sizzling lightly I added my frozen peas (or whatever green veggie you plan to use). I then added a few ounces of white wine and cokked down a bit. If using fresh veg I would still add them at this point point because, while not frozen they will probably be bigger/thicker so the timing will still be ok.

WHEN THE veg seem cooked, the sauce should have reduced a bit. Swirl through some double cream (single is more likely to split) and freshly chopped dill. Let bubble lightly and then add the smoked trout.

Drain pasta, and serve straight away with a generous helping of the trout & sauce. Sprinkle with toasted almonds.

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