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Pasta Shells with Trout and Fennel Sauce
(0 votes)
Difficulty:
easy
Preparation:
30 min.
Preparation
ready in 45 mins
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Ingredients
for
4
- Ingredients
- 500 grams Pasta shell
- salt
- 500 grams smoked trout
- 1 stalk Leeks
- 2 Fennel bulb
- 2 Tbsps butter
- 4 Tbsps Anisette
- 4 Tbsps Whipped cream
- 1 bunch Tarragon
- salt
- freshly ground peppers
Preparation steps
1.
Cook the pasta in boiling salted water until al dente. Slice the trout fillets diagonally into 1 cm (approximately 1/3 inch) wide strips. Trim the leek and fennel, rinse and cut into thin slices. Reserve the fennel fronds. Sauté the vegetables in hot butter for about 4 minutes, add the anisette and cream and simmer for 5 minutes. Rinse the tarragon, shake dry, pluck the leaves, set 2 tablespoons aside, finely chop the rest and add to the sauce along with the trout. Gently heat and season with salt and pepper.
2.
Drain the pasta, add to the sauce and toss to combine. Transfer to warmed serving plates. Garnish with reserved fennel fronds and tarragon.
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