Tagliatelle with caramelised fennel, smoked trout and crème fraîche

AT A GLANCE

  • Serves 4 people

  • 20 gm butter
  • 1 tbsp extra-virgin olive oil
  • 4 golden shallots, finely chopped
  • 2 baby fennel bulbs, thinly sliced, fronds reserved to serve
  • 2 garlic cloves, thinly shaved
  • 2 tsp thyme
  • 350 gm dried tagliatelle
  • Juice of 1 lemon
  • 1 smoked rainbow trout (about 250gm), skin and bones discarded
  • To serve: crème fraîche and finely grated parmesan
01   Heat butter and oil in a frying pan over medium-high heat, add shallot, fennel, garlic and thyme and stir occasionally until caramelised (15-20 minutes).
02   Meanwhile, cook pasta in a large saucepan of boiling salted water until al dente (5-7 minutes). Drain, reserving a little pasta water, and add to fennel mixture along with lemon juice and enough pasta water to form a light sauce. Season to taste and serve topped with flaked trout, a dollop of crème fraîche, a good grinding of black pepper, parmesan and fennel fronds.

Topics:

SEAFOOD, PASTA, FISH, MAIN, SHALLOTS, TROUT, ITALIAN, WINTER, FENNEL, FAST

Recipe:

LISA FEATHERBY

Photography:

ROB SHAW

Styling:

LYNSEY FRYERS-HEDRICK , LISA FEATHERBY

FEATURED IN

Jul 2014

Jul 2014

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