Smoked Trout Linguine With Asparagus And Lime Recipes

SMOKED TROUT PENNE

Steps:

• Slice Trout into small pieces(set aside in small bowl), roughly chop Sundried tomatoes(set aside), slice spring onion and finely chop garlic. roughly chop parsley and leave until the end.
• Add pasta to salted boiling water, cook al dente.
• In a deep pan; add olive oil and a slither of "low salt" butter. Add garlic and spring onion and fry for about 3 minutes on med-high heat.
• Add wine, whiskey and fish sauce. Cook until liquid starts to slightly thicken. Add Trout and toss for about 2 minutes, season with a pinch of salt and cracked pepper. Add sundried tomatoes, combine and heat through(approx 1 minute).
• In a bowl add the sour cream, a pinch of salt and cracked pepper and 3 tbsp of the boiling pasta water and mix to a smooth texture. Add to the pan. Taste and season accordingly.
• When pasta is cooked; drain and add to the pan. Combine over low heat.
• Finally add chopped parsley, taste and season again if necessary.
• Serve. Enjoy.

FETTUCCINE, SMOKED TROUT AND ASPARAGUS

Steps:

• Snap the ends off the asparagus where they break naturally. Peel the spears. Cut the asparagus in one-inch lengths.
• Place the asparagus in a steamer or a pot of simmering water and steam or cook about three minutes, until they are just tender and still bright green. Refresh the asparagus under cold running water. Dry them well.
• Bring a large pot of water to a boil.
• Meanwhile, melt the butter in a large skillet. Add the shallots and saute over low heat until soft but not brown, about three minutes. Stir in the cream and simmer about five minutes, until the mixture starts to thicken. Add the trout and the asparagus. Remove from heat and season to taste with salt and pepper. Stir in the lemon juice.
• When the water is boiling, add the fettuccine and boil about three minutes. Drain well and transfer to a warm serving dish. Reheat the contents of the skillet and pour over the fettuccine. Toss well. Scatter the dill on top and serve.

SMOKED TROUT, LEMON & FENNEL PASTA

Steps:

• Cook pasta in boiling water according to pack instructions, drain.
• Heat 1 Tbsp olive oil in a frying pan over medium-low heat, add the fennel and cook for 3-4 minutes, stirring occasionally until softened.
• Add capers and the zest and juice from the lemon half. Flake the smoked trout and add to the pan. Add most of the parsley to the pan and the fronds from the fennel. Stir to combine, heat through and season to taste.
• Gently toss the trout mixture through the pasta and sprinkle with remaining parsley.

SMOKED TROUT AND PESTO LINGUINE

Steps:

• Boil the linguine in a pan of salted boiling water according to the instructions on the packet. Meanwhile, flake the smoked trout fillets.
• Drain the linguine and fold the trout through the pasta along with two tablespoons of the pesto, two tablespoons of the crème fraiche and the lemon juice. Season with freshly ground black pepper. Sprinkle a grating of fresh Parmesan cheese over the top.

SMOKED TROUT AND ASPARAGUS SALAD

Steps:

• Preheat the oven to 375°F.
• Place the cubed brioche on a rimmed baking sheet and toast until golden brown, shaking the pan halfway through to toast evenly, 8 to 10 minutes.
• Bring a pot of salted water to a boil. Add the asparagus and cook until just tender, about 5 minutes.
• Drain and plunge asparagus in a large bowl of ice water to stop the cooking. Drain well, then slice spears in thirds.
• For the dressing, whisk together the vinegar, mustard, shallot, lemon zest, salt, pepper, dill and one teaspoon of the chopped chives in a medium bowl. Gradually whisk in the olive oil until the vinaigrette is emulsified. Set aside.
• Place the frisée and field greens in a large bowl. Add the croutons.
• Break up the smoked trout, discarding the skin, and add to the lettuce with the sliced asparagus. Set aside.
• Prepare the pan for poaching the eggs: fill a large shallow pan halfway with water and bring to a boil; break an egg into a small saucer, taking care not to break the yolk, and slide egg into the water; repeat with remaining eggs and lower the heat to a simmer.
• Poach until the whites are set and the yolks begin to thicken but are not hard, about 4 minutes.
• Remove the eggs with a slotted spoon and drain them on paper towels. Depending on the size of your pan, you may need to poach the eggs in two or three batches.
• Note: If you are making these ahead, remove eggs to a bowl of iced water and hold there until ready to serve; refresh eggs briefly in simmering water.
• Toss the salad with the vinaigrette to coat lettuce, croutons, trout and asparagus evenly.
• Divide among 6 plates.
• Place a poached egg on top of each salad and garnish with the remaining chopped chives.

DUCK WITH GINGER AND LIME

Steps:

• Cook duck.
• I recommend salting the duck and broiling until cooked through.
• Let duck cool for 10-15 minutes.
• For dressing: Beat all other ingredients together well.
• Cut cooled duck into slices, adding a bit of dressing to each piece to moisten.
• Arrange duck slices over salad leaves.
• Drizzle dressing over duck and leaves and serve immediately.

SMOKED TROUT LINGUINE WITH ASPARAGUS AND LIME

Steps:

• In a small bowl, whisk together the lemon juice, olive oil, chile flakes and garlic. Set aside.
• Cook pasta till al dente. Drain and return to pan.
• Meanwhile, blanch asparagus till crisp tender. Drain and set aside.
• Add the juice mixture, asparagus, trout, parsley and green onion to the drained pasta. Toss to combine. Season to taste with salt and pepper.
• Serve in pasta bowls and garnish with chopped parsley.