|
Post by chrisg on Jun 26, 2015 19:16:13 GMT 10
Honestly had no idea where to put this so here will do We picked up a kilo of Norwegian smoked trout recently, I really like it, as much as smoked salmon really but it is a little oilier so lends itself to different dishes, not this one though you can do this with salmon any time It's one of those that looks like you spent forever, heh, 30 mins, tops. Just boil up your preferred pasta, for this a smaller one is good, I like bowties, and set aside to be refreshed with boiling water, keep a cup or two of the pasta water. Finely dice up a good sized onion, brown for me this time, and fry off in olive oil until just going transparent, not browning, add some minced garlic, give it a shake then add around 100gms of diced up sliced trout or salmon per serve you are cooking for and keep on cooking until the fish goes opaque. Add a cup of heavy cream, a couple of teaspoons of capers, stir and cook as you add a couple of teaspoons of seeded Dijon mustard. It will be a bit thick so now add in the reserved pasta water to get the sauce consistency that suits you, check for seasoning, it probably wont need any, enough salty stuff in there already but black pepper might be an option. Refresh the pasta, drain and add to the sauce stirring through to coat. Bowl it up, Italians wont like it but I find some shaved parmesan finishes it off nicely. Easy Friday night goodness, better do something better tomorrow Cheers
|
|
|
Post by smokey on Jun 26, 2015 20:13:24 GMT 10
I know what you mean about the oilyness, That Ocean Trout (Just a big Rainbow) I smoked last was full of oil. My family love this dish, I sometimes use carnation milk in lou of cream depending on what Ive been eating that week. Looking forwards to try this with the trout. My fave with this is Fettachini and quite often the three colored/Flavored type
|
|
|
Post by chrisg on Jun 27, 2015 2:15:37 GMT 10
I was going to use tri-colour, but didn't have enough left Shopping tomorrow Cheers
|
|
|
Post by gatsby on Jun 27, 2015 6:58:02 GMT 10
Sounds nice, will give this a go soon. An excuse to get the pasta machine out. Do any of you make fresh pasta? Got the Phillips machine earlier this year & boy does it do a great job.
|
|
|
Post by chrisg on Jun 27, 2015 11:02:03 GMT 10
It was utterly delicious and the sauce made a liar of me, did not need thinning this time, different cream I guess. I make my own pasta for lasagna sheets gatsby, gives me far more control over size and thickness because I like more layers but I rarely do for noodles etc. Cheers
|
|