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Tagliatelle with caramelised fennel, smoked trout and crème fraîche

You'll need

20 gm butter 1 tbsp extra-virgin olive oil 4 golden shallots, finely chopped 2 baby fennel bulbs, thinly sliced, fronds reserved to serve 2 garlic cloves, thinly shaved 2 tsp thyme 350 gm dried tagliatelle Juice of 1 lemon 1 smoked rainbow trout (about 250gm), skin and bones discarded To serve: crème fraîche and finely grated parmesan


  • 01
  • Heat butter and oil in a frying pan over medium-high heat, add shallot, fennel, garlic and thyme and stir occasionally until caramelised (15-20 minutes).
  • 02
  • Meanwhile, cook pasta in a large saucepan of boiling salted water until al dente (5-7 minutes). Drain, reserving a little pasta water, and add to fennel mixture along with 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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Jul 2014

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