Smoked Fish Balls with Tagliatelle and Peas
Smoked fish balls with noodles and peas is a recipe featuring fresh ingredients from the noodle category. Try this and other recipes from Spoonsparrow!
Ingredients
- 800 g smoked trout fillet
- 2 Eggs
- Semmelbrösel (to taste)
- 1 tsp horseradish (jar)
- Lemon juice
- Salt
- Pepper (freshly ground)
- oil (for the baking sheet)
- 400 g tagliatelle
- Salt
- 1 Shallot
- 1 tbsp butter
- 200 g crème fraîche
- 250 g Peas (frozen)
- Lemon juice
- a handful of freshly chopped chervil
Instructions
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1.
Pull the trout fillets into small pieces and place them in a blender. Blend with the eggs, but not too finely. Mix in breadcrumbs until a well-formed dough forms, then season with horseradish, lemon juice, salt, and pepper. Cover and refrigerate for about 30 minutes.
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2.
Preheat the oven to 180°C (356°F) fan‑forced. Brush a baking sheet with oil.
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3.
Form small balls from the fish mixture and place them on the baking sheet. Bake in the oven for 10–15 minutes.
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4.
Cook the tagliatelle in salted water until al dente. Peel and finely dice the shallot, then sauté it in hot butter. Stir in the crème fraîche and peas, letting the sauce heat through. Season with lemon juice and salt. Toss the drained noodles (adding a splash of pasta cooking water if needed). Place the fish balls on top and sprinkle with chopped chervil before serving.
