Creamy Fettuccine With Smoked Trout

Creamy Fettuccine With Smoked Trout

Treat yourself to a deliciously creamy fettuccine with smoked trout from Pearl Seafoods. This gourmet pasta recipe combines rich, velvety sauce with premium smoked trout, creating a perfect balance of flavours and textures. Ideal for seafood lovers looking to elevate their pasta dishes, this recipe brings quality ingredients to your table. Order fresh, smoked trout from Pearl Seafoods and enjoy reliable delivery throughout Sydney for a memorable dining experience.

Recipe Information

Serves

4 people

Preparation

10 minutes

Cooking

15 minutes

Difficulty

Easy

Ingredients

    • 375g fettuccine
    • 1 tbsp olive oil
    • 1 leek, pale section only, thinly sliced
    • 1 garlic clove, crushed
    • 1 bunch baby broccoli, halved diagonally
    • 300g sour cream
    • 2 tsp Dijon mustard
    • 1 cup (120g) frozen peas, thawed
    • 150g whole smoked rainbow trout
    • Chopped chives, to serve

Steps

    1. Cook the fettuccine in a large saucepan of boiling water according to the packet directions, or until al dente. Drain, reserving 2/3 cup (160ml) of the cooking liquid.
    2. Meanwhile, heat the olive oil in a frying pan over medium heat. Add the leek and garlic, cooking and stirring for about 3 minutes, or until softened. Add the baby broccoli and cook, stirring, for another 2 minutes, or until the broccoli is tender.
    3. Stir in the sour cream, Dijon mustard, and reserved cooking liquid. Season with salt and pepper. Bring to a boil, then add the peas and smoked trout. Cook for 1 minute, or until heated through. Add the cooked pasta and toss to combine. Sprinkle with chopped chives and serve.

Featured Product for This Recipe

Chilled Smoked Rainbow Trout Whole

Chilled Smoked Rainbow Trout Whole

$16.00

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