Shell Pasta with Smoked Trout and Fennel Sauce

Ingredients

• 500 g shell pasta
• Salz
• 500 g smoked trout fillet
• 1 stalk leek
• 2 bulbs fennel
• 2 EL Butter
• 4 EL anis liqueur
• 4 EL heavy cream (at least 30% fat)
• 1 bunch tarragon
• Salz
• Pfeffer (from the mill)

Instructions

1. 1.

   Cook the pasta in boiling salted water until al dente. Slice the trout fillets diagonally into 1 cm wide strips. Clean, wash, and thinly slice the leek and fennel; set aside the fennel fronds. Sauté the vegetables in hot melted butter for about 4 minutes, add the anis liqueur and cream, and simmer for another 5 minutes. Wash the tarragon, shake dry, pull leaves from stems, set aside 2 EL, finely chop the rest and add to the sauce with the trout strips. Warm briefly and season with salt and pepper.

2. 2.

   Drain the pasta, let it drain well, and serve on pre-warmed plates with the sauce. Garnish with fennel fronds and tarragon leaves before serving.