Creamy Fettuccine with Smoked Trout and Zucchini
The smoked trout filet supplies the omega-3 fatty acids that are so important for the body: they can protect against vascular constriction and increase the ability to think and concentrate. With the potassium it contains, zucchini ensures a balanced fluid balance.
For more digestive fibre, the pasta can be prepared with smoked trout with wholemeal pasta. You can also use another type of pasta instead of fettuccine.
Cook fettucine in boiling salted water for 10-15 minutes until al dente. Peel shallot and garlic and chop finely. Rinse zucchini and grate coarsely. Rinse dill, shake dry and pluck off tips.
For the sauce, heat oil in a skillet and sauté garlic and shallots for 1-2 minutes until translucent. Deglaze skillet with white wine and cream, season with salt and pepper and simmer over medium heat for 10-15 minutes.
Flake smoked trout, stir into sauce with zucchini and let stand for 5 minutes. Drain fettuccine, mix into sauce with the dill and serve on warmed plates.