Tagliatelle with caramelised fennel, smoked trout and crème fraîche

Tagliatelle_with_caramelised_fennel_smoked_trout_and_creme_fraiche.jpg

Another of the foods I am in love with for pasta is smoked trout or smoked atlantic salmon, both of which I am able to access readily and freshly. The simplicity of the dish you can achieve with this produce, while still achieving an extraordinary depth of flavour and freshness is a real winner with me, while each element of the dish has the opportunity to stand on its own, while contributing to the overall blend of flavour and texture. Thanks to Lisa Featherby for sharing her recipe.


Tagliatelle with caramelised fennel, smoked trout and crème fraîche

20g butter

1 tablespoon extra-virgin olive oil

4 golden shallots, finely chopped

2 baby fennel bulbs, thinly sliced, fronds reserved to serve

2 garlic cloves, thinly shaved

2 teaspoon thyme

350g dried tagliatelle

Juice of 1 lemon

1 smoked rainbow trout (about 250g), skin and bones discarded

To serve: crème fraîche and finely grated parmesan


Heat butter and oil in a frying pan over medium-high heat, add shallot, fennel, garlic and thyme and stir occasionally until caramelised (15-20 minutes).

Meanwhile, cook pasta in a large saucepan of boiling salted water until al dente (5-7 minutes). Drain, reserving a little pasta water, and add to fennel mixture along with lemon juice and enough pasta water to form a light sauce. Season to taste and serve topped with flaked trout, a dollop of crème fraîche, a good grinding of black pepper, parmesan and fennel fronds.

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