Fettuccini Tossed with Smoked Native Trout
By Yankee Magazine|Mar 26 2008|
This dish uses our Vermont trout and is delicious as a first course or an entrée. –Longwood Inn, Marlboro, Vermont
Yield
Serves 6-8 as appetizer
Ingredients
2 quarts salted water
1 pound fresh or packaged fettuccini
2 tablespoons butter
2 tablespoons olive oil
1 teaspoon capers
1 teaspoon chopped shallots
1 small jar (4 ounces) sliced roasted sweet peppers
I small tomato, chopped
1/2 cup white wine
2 whole smoked trout, skinned, boned, and sliced into 1-inch strips
1 cup heavy cream
2 ounces pine nuts
Fresh grated black pepper
Fresh grated Parmesan cheese
Instructions
Bring water to a boil and cook fettuccini as directed. In 12-inch sauté pan melt butter with olive oil; add capers, shallots, sweet peppers, tomato, and wine; sauté rapidly for 3-4 minutes. Add trout and heavy cream. Reduce heat and let simmer 4 minutes to slightly thicken. Toss with hot drained fettuccini, sprinkle with pine nuts, and serve on warm plates. Put pepper and cheese on right before serving.
