Leek and trout pasta

Leek and trout pasta

Wednesday Pasta! Good habits are not changed. As a seasonal vegetable, I chose leek. Because after adding squash to almost all my meals, I’m starting to want (need!) a change. At the moment, I therefore prefer more cabbage and also leeks. And I recently discovered that the latter goes perfectly with candied lemon. So I use and abuse it. It really is a great wedding.
I highly recommend the wonderful recipe for Braised eggs with Ottolenghi leeks. I also prepared salmon papillotes with leeks, candied lemon and capers. Each time, we had fun.

Last Wednesday, I couldn’t resist making a pasta dish with these flavors. With trout, it’s delicious.
It’s a really simple dish to make, but I’m sure you’ll love it.

Leek and trout pasta:

400 g Fusilli
2 leeks
1 small beldi candied lemon
20 cl of liquid cream
1 trout fillet (300 g)
Olive oil
salt pepper

Keep only the white of the leek. Cut it lengthwise and wash it well.
Cut it finely.

Put a drizzle of oil in a frying pan and brown the leek over medium heat.

Meanwhile, heat a large pot of water and cook the pasta according to package directions.

When the leeks are cooked, add the finely chopped candied lemon.

Add the cream and simmer for 2/3 minutes.
Add the trout, cut into pieces and mix. Add the drained cooked pasta and possibly a little cooking water to have a nice sauce.
Mix and serve.

Fusilli with leeks and trout

To finish: I like trout, often of better quality than salmon. You can absolutely make this dish with salmon.
Do not let the trout pieces cook too long. We just add them at the last moment.

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