Some days only pasta will do and some days it’s nice to get a little creative about what to serve up with your lashings of comfort inducing pasta! This recipe balances the comfort of pasta and a creamy sauce with the summery flavours of Burren Smoked Trout (buy it here), garden peas and spring onions.
Ingredients (serves 2):
200g of Smoked Rainbow Trout
6 tagliatteli pasta nests
6 spring onions, prepped, separate the whites from the green tops and finely slice both
Zest of 1 lemon
Juice of 1/2 a lemon
2 tbsp of wholegrain mustard
3 tbsp of creme fraiche
Parsley stems (small handful)
A small selection of seasonal herbs (I used lemon balm, tarragon, thyme and a bay leaf)
1/2 cup of fresh or frozen peas
Sea Salt and freshly cracked black pepper
A small amount of water (set aside)
1 tbsp of Olive Oil
Place a pan of well salted water onto boil. When ready, add in the taglliatelli nests and cook until just al dente. Drain when cooked retaining a little of the cooking juice in case you need to free up your sauce a little.
Heat the olive oil to a medium temperature and saute the spring onion whites along with the finely chopped parsley stems and the bay leaf.
When softened, add in the wholegrain mustard and the creme fraiche. Mix until when combined, loosening with a little water to ensure it doesn’t stick and burn.
Add in the lemon zest and juice and stir to combine.
Prepare the smoked trout by taking off the skin and slicing the trout fillets into four lengthways and then cut into thumb sized pieces.
Add the trout to the pan along with the selection of herbs.
Loosen with a little more water again if necessary.
Add the peas (if using fresh, blanche them before adding to the fish and sauce mix; if frozen add directly into the pan).
Season with salt and a generous amount of black pepper.
Add in the sliced spring onion green tops.
Check seasoning and adjust if necessary.
Mix the sauce into the drained tagliatelli. If the consistency of the sauce is a little too thick then loosen again with a little of the retained cooking water from the pasta.
Serve up onto two plates and drizzle some good quality extra virgin olive oil over the top and a final twist of pepper.
Serve up with a green salad and some fresh made garlic bread.
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