Smoked trout in creamy pasta

Preparation:

15 minutes

Cooking:

20 minutes

Servings:

Serves 2

Level:

Medium

Description

Rich and aromatic pasta with smoked D. Dimou Saumonée trout and a creamy fresh dill sauce.

Materials

200g smoked D. Dimou Saumonée trout fillet, 300g tagliatelle, 200ml heavy cream, 1 garlic clove, 50ml white wine, fresh dill, salt, pepper, olive oil.

Implementation

Cook the pasta al dente. Lightly sauté the garlic in a pan, add the wine, and allow it to evaporate. Pour in the cream and simmer for 3–4 minutes. Add the smoked trout fillet, broken into pieces, and stir gently. Serve over the pasta, garnished with fresh crumbled dill.