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
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
