Beech Smoked Trout Spaghetti
Fishboxer
Fishbox HQ from
Muir of Ord
Seafood and pasta is a wonderful combination - The creaminess of the sauce works fantastically with the deep, smoky flavour of your delicious smoked trout in this indulgent recipe...
Ingredients
- 250g spaghetti
- 2 tbsp salted butter
- 1 leek
- 1/3 cup dry white wine
- 1 cup double cream
- 1/3 cup fresh lemon juice
- 1 Packet of Luss Finest Beech Smoked Trout
- 2 tbsp fresh dill
- 2 tbsp fresh chives
- 1/4 cup fish stock
Method
- Slice the leek.
- Finely chop the dill and chives.
- In a pan, cook the spaghetti until al dente, approximately 15 minutes.
- Drain the spaghetti well, return to the pan and cover.
- Melt butter in a frying pan over a medium to high heat.
- Add chopped leek and a pinch of salt then Cook for 8 mins, or until the leek is soft, but not coloured.
- Add wine and boil for 2 mins, until almost evaporated.
- Reduce heat to medium/low, then add stock, cream, lemon juice, trout and most of the dill and chives.
- Simmer very gently for 5 mins. Season with salt and black pepper, to taste.
- Add the spaghetti and toss to combine.
- Spoon into bowls and garnish with remaining dill and chives.
