Zutaten für Smoked Trout Lemon Fennel Pasta
- Orecchiette
- Fennel Bulbs
- 1 tablespoon olive oil
- 1 tablespoon capers
- 1/2 lemon, zested and juiced
- Trout Fillets
- Fresh Parsley
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Zubereitung von Smoked Trout Lemon Fennel Pasta
- Cook 8 ounces of pasta in a large pot of boiling salted water according to package directions. Drain, reserving about 1/2 cup of pasta water.
- While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium-low heat. Add 1/2 cup thinly sliced fennel bulb and cook for 3-4 minutes, stirring occasionally, until softened.
- Add 1 tablespoon of capers, the zest and juice of 1/2 lemon.
- Flake 4 ounces of smoked trout and add it to the skillet.
- Add 1/4 cup chopped fresh parsley and the fronds from the fennel to the skillet.
- Stir to combine, heat through, and season generously with salt and freshly ground black pepper to taste. Add a splash of reserved pasta water if needed to loosen the sauce.
- Gently toss the cooked pasta with the trout mixture. Sprinkle with the remaining 1 tablespoon of chopped fresh parsley and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
11g
Fat
6g
Carbs
27g
