Posted on November 02, 2013
Preparation: 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!
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