Bow Pasta with Natural Smoked Tasmanian Trout and Dill
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.
