Smoked Trout Pasta
- 60 g smoked trout
- 200 g chopped tomato (or 100g sun dried tomatoes)
- 120 g pasta
- 2 green onions
- 2 T sour cream
- 1/4 c double-strength stock (fish or shrimp, preferably)
- 2 T whiskey
- 1/2 T minced garlic
- 1 t salt
- 1/2 t pepper
- 5 drop fish sauce (or soy sauce or oyster sauce)
- 1/2 T chopped parsley
- 1 t olive oil
- 1 t butter
Flake trout into small pieces, carefully deboning; set aside in a small bowl. Roughly chop tomatoes; set aside. Slice green onion and mince garlic. Roughly chop parsley and leave until the end.
Add pasta to salted boiling water, cook to desired doneness.
In a skillet, add olive oil and butter. Add garlic and green onion and fry for about 3 minutes on medium-high heat. Add wine, whiskey, and fish sauce. Cook until liquid reduces slightly. Add trout and toss for about 2 minutes, and season with a pinch of salt and pepper. Add tomatoes, combine and heat through.
In a small bowl, add the sour cream, a pinch of salt and pepper, and 1 T of the boiling pasta water and mix to a smooth texture. Add to the frying pan. Taste and season accordingly.
When pasta is cooked, drain and put back in pot. Add sauce to the pasta; combine over low heat.
Finally, add chopped parsley, taste, and season again if necessary. Serve & enjoy!
SJ Note 24 Oct 2009: This has potential, but needs some help. It was too liquidy, so I've adjusted that some; it needed a *lot* of salt and pepper at the table, so I've adjusted that. The original calls for sundried tomatoes, but doesn't have a rehydrating step; I just used fresh tomatoes because that's what we had on hand. I don't know if drying and then rehydrating the tomatoes adds some flavor that fresh doesn't have, or what. Probably need to continue to tweak the recipe in future incarnations.