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Ingredients - serves five
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220 grams smoked trout fillets
(skinned and cut into strips)
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200 grams cream cheese
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2 celery sticks (cut into thin pieces)
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2 carrots (peeled and cut into thin
pieces)
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1 leek (cut into thin pieces)
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15 ml fresh fennel
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150 ml vegetable stock
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150 ml fish stock
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220 gram long curly fusilli or other
pasta of the kind
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salt and pepper to taste
Method
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Bring vegetable stock to a boil
then add celery, carrots and leeks, let it cook for about five
minutes until the gravy almost fried up then add the smoked
trout in and then off the heat.
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Mix cream cheese with fish stock
over low heat in a pan and whisk the mixture until it become
smooth. Add fennel and seasoning to taste.
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Cook fusilli in slightly salted
boiling water until the pasta achieved the right softness then
drain and set aside.
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Add cream cheese sauce to the
pasta and toss to mix well. Top with vegetables and smoked trout
and serve warm.
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