Smoked Trout Dumplings with Pasta and Peas
Ingredients
- For the trout dumplings
- 800 grams Smoked trout
- 2 eggs
- breadcrumbs (as needed)
- 1 tsp Horseradish (from a jar)
- lemon juice
- salt
- freshly ground peppers
- vegetable oil (for the baking sheet)
- For the pasta
- 400 grams Tagliatelle
- salt
- 1 shallot
- 1 Tbsp butter
- 200 grams Crème fraiche
- 250 grams Peas (frozen)
- lemon juice
- 1 handful freshly chopped Chervil
Preparation steps
For the trout dumplings, pick the trout fillets and divide into small pieces. Place in a blender. Add the eggs and puree. Add enough breadcrumbs to form a moldable dough and season with mustard, lemon juice, salt and pepper. Cover and let rest for about 30 minutes in the refrigerator.
Preheat the oven to 180°C (approximately 350°F) convection. Brush a baking sheet with oil.
Shape the fish mixture into small balls and place on the baking sheet. Bake in the oven for 10-15 minutes.
Cook the pasta in boiling salted water until al dente. Peel shallot, chop finely and fry in hot butter. Add crème fraîche and stir in the peas. Cook until hot. Season with lemon juice and salt. Add the drained pasta (possibly with a little pasta water) and fold into the peas. Place the fish dumplings on top and serve sprinkled with chopped chervil.
