Alsatian Tagliatelle with Smoked Trout
Indulge in a taste of Alsace with this exquisite, yet simple dish that features fine Alsatian tagliatelle enveloped in a creamy sauce made with local smoked trout and the effervescent touch of Crémant d'Alsace.
Indulge in a taste of Alsace with this exquisite, yet simple dish that features fine Alsatian tagliatelle enveloped in a creamy sauce made with local smoked trout and the effervescent touch of Crémant d'Alsace. This is a perfect quick meal that's both hearty and sophisticated, ideal for students and anyone craving a touch of French cuisine.
Ingredients
🍝 500g Tagliatelles fines d'Alsace
🥬 1 Leek or 2 yellow onions
🐟 200g Smoked Trout d'Alsace
🥛 250ml Crème fluide entière Alsace Lait Label Rouge
🍾 10cl Crémant d'Alsace
🐟 75g Trout Roe or salmon roe
🍋 1 Lemon for zest
🌿 Dill or chives for garnish
🧂 Salt
🌿 Pink Peppercorns
🫒 Olive Oil
Instructions
1- Prepare the Vegetables and Trout:
- Begin by thinly slicing the leek or substitute with yellow onions if you prefer.
- Cut the smoked trout into small pieces or thin strips.
2- Sauté Vegetables:
- Heat a small amount of olive oil in a Staub cast iron frying pan on an AEG induction cooktop over medium heat.
- Add the sliced leeks to the pan, sautéing until they become soft and vibrant green.
3- Combine Trout and Leeks:
- Add the diced smoked trout to the leeks in the pan.
- Stir to combine the flavors.
4- Prepare the Cream Sauce:
- Gradually pour the Alsace Lait Label Rouge cream into the pan.
- Blend well until smooth.
5- Add Crémant:
- Carefully measure and add 10cl of Crémant d'Alsace.
- Allow it to simmer gently, thickening the sauce.
6- Cook the Pasta:
- Meanwhile, fill a stainless steel pot with water and bring it to a boil.
- Cook the tagliatelles according to the package instructions.
7- Season the Sauce:
- Season the creamy mixture lightly with salt.
- Enhance the flavors with freshly ground pink peppercorns.
8- Combine Pasta and Sauce:
- Once the pasta is al dente, drain it.
- Incorporate it into the creamy sauce, stirring thoroughly to coat each strand.
9- (Optional) Add Roe:
- Fold in the trout roe or salmon roe with care.
10- Serve:
- Serve the dressed tagliatelle in black bowls for a sophisticated presentation.
11- Finish with Lemon Zest:
- Grate fresh lemon zest over each portion using a microplane zester.
12- Garnish:
- Garnish with a sprinkle of fresh dill or chives.
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 4
Calories: 450 kcal
Proteins: 20g
Fats: 18g
Carbohydrates: 50g
Equipment: Wooden cutting board, Chef's knife, Staub Cast Iron Frying Pan, AEG Induction Cooktop, Wooden spoon, Stainless steel pot, Stainless steel ladle, Microplane-style zester, Black serving bowls
Cooking Tips
- Substitute leeks with yellow onions for a different flavor profile or budget-friendly smoked ham instead of trout for a variation.
- A light hand with salt is essential due to the smoked trout's inherent saltiness.
- The addition of trout roe, while optional, offers a delightful textural contrast and enhances the dish's aesthetic.
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