Recipe for Smoked Trout cooked in a creamy Dill Sauce, served with Spinach Tagliatelle and a squeeze of Lemon
160g smoked trout – tear into slices
10g fresh dill – pull off leaves
2 leeks – cut off ends, slice (5mm)
2 cloves garlic – peel & grate finely
2 tbsp capers – rinse and dry in paper towel
1 lemon – cut into wedges
400g spinach tagliatelle
olive oil (from your pantry)
salt & black pepper (from your pantry)
paper towels (from your pantry)
Preparation: Prepare all ingredients as indicated above. Boil the kettle.
Spinach tagliatelle: Place a saucepan with lightly salted boiling water on high heat. When at a rolling boil, add the tagliatelle and cook for 5 minutes. Don’t overcook the pasta – you want it al dente, that’s slightly chewy. Once cooked, drain (reserve the water) and drizzle with a little olive oil. Keep warm in a colander over boiling water. Set the reserved water aside.
Capers: Place a few glugs of olive oil in a large frying pan on high heat. When hot (but not smoking) add the capers and fry for 30 seconds until they pop open (be careful, the oil may spit a little if the capers are wet). Drain on a paper towel. Keep a little of the oil.
Trout sauce: Place the pan on medium heat, add a little of the caper oil. Add the leeks and cook for 5 minutes. Add the garlic and sauté for 1 minute. Add the cream and leave to simmer (boil gently) for another minute. Mix the tagliatelle through the sauce, adding a little reserved water from the pasta if needed to loosen. Mix in ¾ of the trout and season with salt and pepper to taste.
Serve in a bowl topped with the rest of the trout slices, dill, capers and a squeeze of lemon.
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