Poached trout fillets with white wine cream sauce and saffron tagliatelle
The ingredients
| 320 g | BSCHÜSSIG Saffron Tagliatelle |
| 8 | Trout fillets without skin (approx. 600 g) |
| 2 pcs. | Shallots, finely chopped |
| 200 g | Leek |
| 1 | Courgettes (approx. 200 g) |
| 1 | Slice of lemon |
| 3 dl | White wine |
| 3 dl | Bouillon or fish stock |
| 2 dl | Cream |
| 20 g | Butter |
| Salt and white pepper | |
| 4 | Cherry tomatoes for the garnish |
Tip: Whitefish fillets can also be used instead of trout fillets.
The preparation
Trout and side dishes
Cut the leeks into juliennes and the courgettes into pieces. Sauté the shallots in a little butter. Deglaze with the white wine and boil down to a "syrupy" consistency. Then add the stock or fish stock and the slice of lemon.
Place the troutlets in the broth and poach, covered, for 2-3 minutes just below boiling point.
Then remove and keep warm.
Strain the liquid (set aside the leek juliennes) and reduce to 2dl. Then add the cream
and simmer for 5-10 minutes until the sauce has the desired consistency. Season to taste with salt and pepper.
Pasta
Put 2-3l of fresh water on to boil for the pasta. When the water boils, add 1-1½ tbsp salt and then the BSCHÜSSIG Saffron Tagliatelle and cook "Al Dente" according to the time indicated on the package (approx. 4-6 minutes). To make sure you don't miss the time, set the kitchen timer for the shorter time and check the consistency of the pasta from time to time. When it is done, drain the pasta and add a few flakes of butter and mix it in.
While the saffron tagliatelle is cooking, lightly fry the courgette pieces in a little butter in a frying pan or grill pan, season with a little salt and pepper.
Arrange the trout fillets over the saffron tagliatelle on preheated plates, sprinkle the trout fillets with
Pour over the sauce. Garnish with the leek juliennes, the courgette pieces and quartered cherry tomato.
En Guete
