Creamy pasta with trout and fennel

  • Preparation 25 min
  • Cooking 20 min
  • Servings 6
  • Freezing I do not suggest

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Ingredients

  • 1 package of 454 g (1 lb) linguine
  • Olive oil
  • 450 g (1 lb) rainbow trout (or steelhead) fillets, skinless, cut into large cubes
  • 1 fennel bulb, core removed, cut into quarters, then thinly sliced
  • 2 garlic cloves, finely chopped
  • 2 French shallots, finely chopped
  • ¼ cup (60 ml) white wine
  • Zest and juice of ½ lemon
  • 2 tbsp (30 ml) capers, finely chopped
  • A small handful of baby spinach, roughly chopped
  • A small handful of fresh arugula
  • 1 carton of 1 cup (237 ml) 15% country cream
  • 1 cup (250 ml) grated pecorino romano cheese + a bit for serving
  • ¼ cup (60 ml) fresh parsley, finely chopped
  • Salt and freshly ground pepper

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Preparation

  • In a large pot filled with salted boiling water, cook the pasta following package instructions. Reserve about 1 cup (250 ml) of cooking water. Drain well, drizzle with a thin stream of olive oil, mix and set aside.
  • In a large non-stick pan heated over medium heat, pour a thin stream of olive oil and add the trout pieces. Cook for 4 to 5 minutes, stirring gently until the fish is cooked. Season with salt and pepper. Transfer to a plate and set aside.
  • In the same pan heated over medium heat, pour a good stream of olive oil and add the fennel, garlic and shallots. Cook 5 minutes, stirring until the fennel is tender.
  • Pour the white wine and mix. Cook 2 minutes, stirring. Add the lemon zest and juice, capers, spinach and arugula. Season with salt and pepper. Cook 2 minutes to wilt the greens. Add the cream, pecorino cheese and mix. Cook 2 minutes, stirring.
  • Add the pasta with 2 ladles of cooking water and mix to coat well. Add the parsley and fish and mix gently. Serve and garnish with pecorino cheese.