Pasta with Smoked Trout and Creamy Sauce

Ingredients

• 500 g Fettuccine
• Salz
• 1 Schalotte
• 3 Knoblauchzehen
• 1 Zucchini
• 3 Stiele Dill
• 2 EL Olivenöl
• 4 EL Zitronensaft
• 300 ml Schlagsahne
• Pfeffer (aus der Mühle)
• 300 g Räucherforelle

Instructions

1. 1.

   Cook the fettuccine in boiling salted water for 10–15 minutes until al dente. Peel and finely dice the shallot and garlic. Wash and grate the zucchini coarsely. Rinse the dill, shake off excess moisture, and pluck the tips.

2. 2.

   Heat the oil in a pan, sauté the garlic and shallot for 1–2 minutes until translucent, then deglaze with lemon juice and cream. Season with salt and pepper, and simmer for 10–15 minutes over medium heat.

3. 3.

   Add the zucchini ribbons and diced smoked trout to the sauce, letting it cook for 5 minutes. Drain the finished pasta, mix in the dill tips, and serve on preheated plates.