Capellini with Preserved Lemons and Smoked Trout
From the one star french chef Patrick Asfaux
Prepare time :
Cooking time :
Total time :
Repos : 1 heures
Cooking time :
Total time :
Repos : 1 heures
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.
Progression
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.
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.
credits photo : ©chef patrick-A.F.Touch
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