NUDELN m. PETERSIL - OBERSSAUCE u. RÄUCHERFORELLE

Pasta with parsley-cream sauce and smoked trout

300 g fusilli (pasta)
400 g fillets of smoked trout
200 g cottage cheese
parsley sauce
60 g parsley
1 small onion
20 g butter
125 ml white wine
250 ml whipping cream
salt, pepper

 

 

Boil parsley leaves in salted water briefly, strain them and douse with cold water.
Squeeze out well parsley and chop finley with a cuter or immersion blender. Divide trout fillets. Douse cottage cheese with water and let it strain. Peel and dice onion finely and sautee with butter until translucent. Douse with wine und boil down to 1/3. Add cream and boil up. Season with salt and pepper, stir in parsley puree and let it sit.
Boil fusilli firm to the bite and mix well with parsley puree immediately.
Arrange at heated up plates and garnish with trout pieces, cheese and some parsley leaves.

 

 
     
 

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