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.
Ingredients
- Ingredients
- 500 grams Fettuccine
- salt
- 1 shallot
- 3 garlic cloves
- 1 Zucchini
- 3 sprigs Dill
- 2 Tbsps olive oil
- 150 milliliters dry white wine
- 300 milliliters Whipped cream
- freshly ground peppers
- 300 grams Smoked trout
Preparation steps
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.