Jamie's Smoked Fish Fettuccine
Ingredients: olive oil, spring onions, asparagus, frozen peas, mint · 25 min cook time · 550kcal · $18.55
Ingredients
2tbsp olive oil, 1bunch spring onions, 1bunch asparagus, 300g frozen peas, 1handful mint, 1tbsp flour, 1pint milk, 320g fettuccine pasta, to taste salt, 1head gem lettuce, 1head endive or chicory, 1sprig tarragon, 2tbsp dijon mustard, 1tsp honey, 1tbsp extra virgin olive oil, 1.5whole lemon, 2tbsp yoghurt, to taste pepper, 250g smoked trout
Instructions
1. Start the sauce by slicing spring onions, trimming asparagus stalks and slicing them down to the tips.
2. Add olive oil to a pan, followed by spring onions, asparagus, frozen peas, and mint. Stir in a little flour, then pour in a pint of milk to cover and simmer.
3. Cook the fettuccine pasta in boiling salted water.
4. Prepare the salad by halving and quartering gem lettuce and endive or chicory into a bowl. Add whole mint leaves and tarragon.
5. Make the dressing by mixing dijon mustard, honey, extra virgin olive oil, lemon juice, yoghurt, salt, and pepper.
6. Remove the sauce from heat and fold in flakes of smoked trout.
7. Drain the fettuccine, add it to the sauce along with half a cup of starchy cooking water and a squeeze of lemon juice. Serve immediately with the dressed salad.
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