Ingredients:
| Leek | 1 |
| Maderia | 1/4 cup |
| Balsamic Vinegar | 2 tbsp. |
| Sugartown Smoked Pheasant | 1 |
Method
Sugartown’s Natural Hickory Smoked Rainbow Trout (rough chopped) 1/2 pound.
Mix well and chill. Serve on pumpernickel toast points, garnish with lemon capers.
Executive chef Scott Hart
Kennet Square Inn
Kennet Square, PA
Serves 4
6 scallions or green onions, sliced
4 Tbsp butter
6 Tbsp dry white wine or Vermouth
2 cups of heavy cream
Sea salt
Freshly ground black pepper
Freshly grated nutmeg
½ lb Natural Smoked Tasmanian Trout
2 Tbsp chopped fresh dill or 1 Tbsp of dried dill
Freshly squeezed lemon juice
1 lb bow pasta or farfalle
Freshly grated Parmesan cheese (optional)
Slice the scallions finely in an angle. Melt butter in a saucepan and fry the scallions for 1 minute until softened. Add the wine or Vermouth and boil hard to reduce to about 2 Tbsp. Then stir in the heavy cream and add salt, pepper, and nutmeg to taste. Bring to a boil and simmer for 2-3 minutes on medium low heat until the sauce is slightly thickened.
Crumble the Natural Smoked Tasmanian Trout and stir into the sauce with the dill.
Keep the sauce warm in the pan with the lid on.
Cook the pasta in plenty of boiling salted water according to the manufacturer’s instructions. Drain well. Toss the pasta with the sauce and serve immediately. You may sprinkle with freshly grated Parmesan cheese and decorate with dill sprig.
Cooking Tip:
Add the Natural Smoked Tasmanian Trout and dill off the heat. You may add a few red pepper flakes for additional hot flavor!
COPYRIGHTS. Ketmala’s Kreations Personal Chef Service.
Recipe provided by: www.SmokedFoods.com
Located in Historic Chester County Pennsylvania, Sugartown Smoked Specialties, Inc. began providing local restaurants, clubs and specialty stores with exceptional smoked foods in 1992.
Our gourmet line of succulent artisanal products is processed under strict quality control guidelines, using recipes developed by our own smokehouse staff. Small production lots, and meticulous attention to quality and detail have brought Sugartown Smoked Specialties to the forefront of the smoked foods industry.
306-1Q Westtown Road
West Chester, PA 19382
Phone: (610) 429-4080
Fax: (610) 429-1990
sales@smokedfoods.com
Serves 4
6 scallions or green onions, sliced
4 Tbsp butter
6 Tbsp dry white wine or Vermouth
2 cups of heavy cream
Sea salt
Freshly ground black pepper
Freshly grated nutmeg
½ lb Natural Smoked Tasmanian Trout
2 Tbsp chopped fresh dill or 1 Tbsp of dried dill
Freshly squeezed lemon juice
1 lb bow pasta or farfalle
Freshly grated Parmesan cheese (optional)
Slice the scallions finely in an angle. Melt butter in a saucepan and fry the scallions for 1 minute until softened. Add the wine or Vermouth and boil hard to reduce to about 2 Tbsp. Then stir in the heavy cream and add salt, pepper, and nutmeg to taste. Bring to a boil and simmer for 2-3 minutes on medium low heat until the sauce is slightly thickened.
Crumble the Natural Smoked Tasmanian Trout and stir into the sauce with the dill.
Keep the sauce warm in the pan with the lid on.
Cook the pasta in plenty of boiling salted water according to the manufacturer’s instructions. Drain well. Toss the pasta with the sauce and serve immediately. You may sprinkle with freshly grated Parmesan cheese and decorate with dill sprig.
Cooking Tip:
Add the Natural Smoked Tasmanian Trout and dill off the heat. You may add a few red pepper flakes for additional hot flavor!
COPYRIGHTS. Ketmala’s Kreations Personal Chef Service.
Sugartown’s Natural Smoked Tasmanian Trout
( crumbled ) 1/2 pound.
Mix well and chill. Serve on pumpernickel toast points, garnish with lemon capers.
