Name: Tagliatelle with caramelised fennel, smoked trout and crème fraîche
Yield: 4
Ingredients: 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

Tagliatelle with caramelised fennel, smoked trout and crème fraîche

Australian Gourmet Traveller fast recipe for tagliatelle with caramelised fennel, smoked trout and crème fraîche.

Serves 4

Ingredients

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

Method

Main

1.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).

2.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.

Styling by Lisa Featherby

Styling by Lynsey Fryers-Hedrick