Tagliatelle with caramelised fennel
| Serves: | 4 |
Ingredients
- sea salt and freshly ground pepper, to taste
- 2 tbls Parmesan cheese
- 250 ml creme fraiche
- 240 g Woolworths hot smoked trout fillets
- 2 tbsp lemon juiced
- 350 g tagliatelle
- 2 tsp thyme
- 2 Garlic cloves, thinly sliced
- 1 fennel bulbs
- 4 shallots, chopped
- 5 tbsp extra virgin olive oil
- 3 tbsp Butter
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Cooking Instructions
- Heat the butter and oil in a frying pan over a medium-high heat.
- Add the shallots, fennel, garlic and thyme and stir occasionally until caramelised, about 15 - 20 minutes.
- Meanwhile, cook the pasta in a large saucepan of boiling salted water until al dente, about 5 - 7 minutes.
- Drain, reserving a little pasta water, and add to the fennel mixture along with the lemon juice and enough pasta water to form a light sauce.
- Season to taste and serve topped with flaked trout, a dollop of crème fraîche, a good grinding of black pepper, Parmesan and fennel fronds.
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