| FETTUCE ALLA TROTA |
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| Pasta with Smoked Trout | Serves 4-5 as a main course |
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I once ate a wonderful dish of noodles with air-dried Salmon in Venice. Yet, despite repeated
attempts I have never managed to buy air-dried Salmon. My version of the dish is made with smoked
freshwater trout. You can use smoked salmon/sea-trout, but for this dish the small trout fillets
are superior. You can prepare the Trout in advance. |
Remove the skin from the Trout fillets, wash them briefly under cold running water and then pat them dry with kitchen towel. Break the fillets into small flakes, taking care to remove any remaining bones, and place them in a bowl. Add the lemon juice, a little pepper and toss to coat the flakes with the lemon juice. Pour the cream over the fish and leave to marinate for at least two hours (preferably overnight).
Gently heat the salmon and cream mixture in a heavy pan (do not allow it to boil). Meanwhile cook the pasta in plenty of boiling salted water until al dente (remember freshly made pasta will take less than a minute). Drain the pasta, transfer to a heated serving dish and mix with the sauce and the chopped dill. Season with freshly ground black pepper and serve immediately.
I would not serve cheese with this dish.