Recipe: Capellini with Preserved Lemons and Smoked Trout

Name: Capellini citrons confits et truite sauvage fumée
Prep time: 25 min
Cook time: 20 min
Total time: 105 min
Yield: 4 portions
Ingredients: 200 g de Capellini de bonne facture1 citron confit, la pulpe retirée, la peau taillée en minuscule brunoise150 g de truite sauvage fumée (Pyrénées si possible) taillée en lanières.10 cl de crème liquide 30%8 cl de jurançon douxsel et poivre du moulin.

By chef patrick ★ ★ ★ ★ ★ 4/5 (11 reviews) Other dishes

Prep 25 min

Cook 20 min

Rest 1h

Total 1h45

Servings 4 serv.

Ingredients for 4 servings

Capellini with Preserved Lemons and Smoked Wild Trout for 4 people :
200g high-quality Capellini
1 preserved lemon, pulp removed, peel finely diced
150g smoked wild trout (preferably from the Pyrenees), cut into strips
10 cl heavy cream (30% fat)
8 cl sweet Jurançon wine

Salt and freshly ground pepper to taste.

Step-by-step directions

1- Bring 2 liters of water to a boil, add salt, then, when boiling, add your pasta and diced preserved lemons. Cook for 8 minutes.

2- In a wok, pour in your cream and Jurançon, season with a small amount of salt and freshly ground pepper, then reduce by half and turn off the heat.

3- Your pasta is almost cooked now, so drain them in a colander, saving the water that you will pour back into the saucepan.

4- It's time to enjoy them now. Bring your water to a boil and place your colander in it (just to reheat the pasta).

5- Meanwhile, heat your wok, drain your pasta, and then pour the boiling pasta into your cream and Jurançon mixture. Stir for two minutes, then distribute the pasta into four hot deep plates and place the strips of smoked trout on top.

A dish in perfect harmony between the pasta, the lemon, and the addition of Jurançon.

Truite Pâté de campagne