Fettucini with brook trout Alfredo sauce
Prep Time
Cooking Mode
450 g lb fettucini
3 steelhead trout fillets
60 mL cup white wine
2 sprigs thyme
45 mL tbsp. butter
45 mL tbsp. flour
500 mL cup milk
60 mL cup cream cheese
60 mL cup grated Parmesan
30 mL tbsp. snipped fresh chives
To taste salt
To taste pepper
450 g lb fettucini
3 steelhead trout fillets
60 mL cup white wine
2 sprigs thyme
45 mL tbsp. butter
45 mL tbsp. flour
500 mL cup milk
60 mL cup cream cheese
60 mL cup grated Parmesan
30 mL tbsp. snipped fresh chives
To taste salt
To taste pepper
Directions
1Cook pasta until al dente in a saucepan of boiling salted water.
2In the meantime, cook the trout in another saucepan in the white wine and thyme for 4 or 5 minutes until fish is opaque and flakes easily with a fork. Cut into pieces and set aside.
3Melt butter in another saucepan over medium heat. Whisk in the flour. Cook, whisking continuously, for 1 minute.
4Whisk in the milk. Bring to a boil, whisking until thickened. Add the cream cheese, Parmesan, and chives, and season to taste. Incorporate the pieces of trout and reheat for 2 or 3 minutes.
5Serve the trout mixture over fettuccini. Accompany it with a green vegetable like zucchini, Brussel sprouts, or broccoli.
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