What are the main ingredients in Smoky Trout Tagliatelle?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter (optional)

What is the nutritional information of Smoky Trout Tagliatelle?

Calories: 798, Carbs: 80 grams, Fat: grams, Protein: 39.1 grams, Sugar: 13.4 grams, Salt: 250 grams

How do I prepare Smoky Trout Tagliatelle?

ROLLING PASTA: Bring a pot of salted water to the boil for the pasta. When the water is boiling, cook the pasta for 8-10 minutes until al dente. Drain on completion, reserving 200ml of the pasta water. Toss through some oil to prevent sticking. PLUMP PEAS: Boil the kettle. Submerge the peas in boiling water for 2-3 minutes until plump and heated through. Drain on completion. FLAKY ALMONDS: Place the flaked almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion. CHARRED BROC: Return the pan to a medium heat with a drizzle of oil. When hot, fry the broccoli pieces for 4-5 minutes until slightly charred and cooked through. Season, remove from the pan and cover to keep warm. VOILA CHEF: Plate up the creamy tagliatelle with smoked trout and serve the charred broccoli on the side. Sprinkle over the flaked almonds and the remaining chopped dill. Enjoy Chef! ALMOST THERE: Return the pan to a medium-high heat with another drizzle of oil. When hot, sauté the diced onion for 3-5 minutes until soft, shifting frequently. Stir in the reserved pasta water, the crème fraîche, the mustard, and some lemon juice (to taste). Reduce the heat and leave to simmer for 2-3 minutes until slightly thickened. Stir in the peas, the chopped smoked trout, the cooked pasta, and ½ the fresh chopped dill. Season and toss to combine. Add a splash of water if the sauce is too thick. Remove from the heat.

What should be prepared from my kitchen to make Smoky Trout Tagliatelle?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter (optional)

Smoky Trout Tagliatelle

Who can say no to a big bowl of delicious pasta? This creamy tagliatelle entangled with smoked trout and served with charred broccoli, is quick to make but it will keep you happy and nourished for much, much longer.

Smoky Trout Tagliatelle

with broccoli, peas & flaked almonds

Hands on Time: 20 - 35 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Broccoli Florets
Creme Fraiche
Dijon Mustard
Dill
Fish
Flaked Almonds
Fresh Dill
Lemon Jucie
Lemon Juice
Onion
Onions
Peas
Smoked Trout Ribbons
Tagliatelle

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Butter (optional)

Serves 1

ROLLING PASTA
Bring a pot of salted water to the boil for the pasta. When the water is boiling, cook the pasta for 8-10 minutes until al dente. Drain on completion, reserving 150ml of the pasta water. Toss through some oil to prevent sticking.
PLUMP PEAS
Boil the kettle. Submerge the peas in boiling water for 2-3 minutes until plump and heated through. Drain on completion.
FLAKY ALMONDS
Place the flaked almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion.
CHARRED BROC
Return the pan to a medium heat with a drizzle of oil. When hot, fry the broccoli pieces for 3-4 minutes until slightly charred and cooked through. Season, remove from the pan and cover to keep warm.
ALMOST THERE
Return the pan to a medium-high heat with another drizzle of oil. When hot, sauté the diced onion for 3-5 minutes until soft, shifting frequently. Stir in the reserved pasta water, the crème fraîche, the mustard, and some lemon juice (to taste). Reduce the heat and leave to simmer for 1-2 minutes until slightly thickened. Stir in the peas, the chopped smoked trout, the cooked pasta, and ½ the fresh chopped dill. Season and toss to combine. Add a splash of water if the sauce is too thick. Remove from the heat.
VOILA CHEF
Plate up the creamy tagliatelle with smoked trout and serve the charred broccoli on the side. Sprinkle over the flaked almonds and the remaining chopped dill. Enjoy Chef!

Tagliatelle - 100g
Peas - 50g
Flaked Almonds - 10g
Broccoli Florets - 100g
Onion - 1
Crème Fraîche - 30ml
Dijon Mustard - 5ml
Lemon Jucie - 15ml
Smoked Trout Ribbons - 80g
Fresh Dill - 4g

Download the Recipe

Serves 2

ROLLING PASTA
Bring a pot of salted water to the boil for the pasta. When the water is boiling, cook the pasta for 8-10 minutes until al dente. Drain on completion, reserving 200ml of the pasta water. Toss through some oil to prevent sticking.
PLUMP PEAS
Boil the kettle. Submerge the peas in boiling water for 2-3 minutes until plump and heated through. Drain on completion.
FLAKY ALMONDS
Place the flaked almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion.
CHARRED BROC
Return the pan to a medium heat with a drizzle of oil. When hot, fry the broccoli pieces for 4-5 minutes until slightly charred and cooked through. Season, remove from the pan and cover to keep warm.
ALMOST THERE
Return the pan to a medium-high heat with another drizzle of oil. When hot, sauté the diced onion for 3-5 minutes until soft, shifting frequently. Stir in the reserved pasta water, the crème fraîche, the mustard, and some lemon juice (to taste). Reduce the heat and leave to simmer for 2-3 minutes until slightly thickened. Stir in the peas, the chopped smoked trout, the cooked pasta, and ½ the fresh chopped dill. Season and toss to combine. Add a splash of water if the sauce is too thick. Remove from the heat.
VOILA CHEF
Plate up the creamy tagliatelle with smoked trout and serve the charred broccoli on the side. Sprinkle over the flaked almonds and the remaining chopped dill. Enjoy Chef!

Tagliatelle - 200g
Peas - 100g
Flaked Almonds - 20g
Broccoli Florets - 200g
Onion - 1
Crème Fraîche - 65ml
Dijon Mustard - 10ml
Lemon Juice - 30ml
Smoked Trout Ribbons - 120g
Fresh Dill - 8g

Download the Recipe

Serves 3

ROLLING PASTA
Bring a pot of salted water to the boil for the pasta. When the water is boiling, cook the pasta for 8-10 minutes until al dente. Drain on completion, reserving 250ml of the pasta water. Toss through some oil to prevent sticking.
PLUMP PEAS
Boil the kettle. Submerge the peas in boiling water for 2-3 minutes until plump and heated through. Drain on completion.
FLAKY ALMONDS
Place the flaked almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion.
CHARRED BROC
Return the pan to a medium heat with a drizzle of oil. When hot, fry the broccoli pieces for 5-6 minutes until slightly charred and cooked through. Season, remove from the pan and cover to keep warm.
ALMOST THERE
Return the pan to a medium-high heat with another drizzle of oil. When hot, sauté the diced onion for 5-6 minutes until soft, shifting frequently. Stir in the reserved pasta water, the crème fraîche, the mustard, and some lemon juice (to taste). Reduce the heat and leave to simmer for 3-4 minutes until slightly thickened. Stir in the peas, the chopped smoked trout, the cooked pasta, and ½ the fresh chopped dill. Season and toss to combine. Add a splash of water if the sauce is too thick. Remove from the heat.
VOILA CHEF
Plate up the creamy tagliatelle with smoked trout and serve the charred broccoli on the side. Sprinkle over the flaked almonds and the remaining chopped dill. Enjoy Chef!

Tagliatelle - 300g
Peas - 150g
Flaked Almonds - 30g
Broccoli Florets - 300g
Onions - 2
Crème Fraîche - 85ml
Dijon Mustard - 15ml
Lemon Juice - 45ml
Smoked Trout Ribbons - 180g
Dill - 12g

Download the Recipe

Serves 4

ROLLING PASTA
Bring a pot of salted water to the boil for the pasta. When the water is boiling, cook the pasta for 8-10 minutes until al dente. Drain on completion, reserving 300ml of the pasta water. Toss through some oil to prevent sticking.
PLUMP PEAS
Boil the kettle. Submerge the peas in boiling water for 2-3 minutes until plump and heated through. Drain on completion.
FLAKY ALMONDS
Place the flaked almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion.
CHARRED BROC
Return the pan to a medium heat with a drizzle of oil. When hot, fry the broccoli pieces for 5-6 minutes until slightly charred and cooked through. Season, remove from the pan and cover to keep warm.
ALMOST THERE
Return the pan to a medium-high heat with another drizzle of oil. When hot, sauté the diced onion for 6-7 minutes until soft, shifting frequently. Stir in the reserved pasta water, the crème fraîche, the mustard, and some lemon juice (to taste). Reduce the heat and leave to simmer for 3-4 minutes until slightly thickened. Stir in the peas, the chopped smoked trout, the cooked pasta, and ½ the fresh chopped dill. Season and toss to combine. Add a splash of water if the sauce is too thick. Remove from the heat.
VOILA CHEF
Plate up the creamy tagliatelle with smoked trout and serve the charred broccoli on the side. Sprinkle over the flaked almonds and the remaining chopped dill. Enjoy Chef!