Tagliolini with salmon trout, crisp vegetables and Garda lemon powder

Published on 18 April 2016

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Method

The preparation remains in its original order; guided mode is not available for this structure.

I knead flour, egg and oil into a smooth ball, rest half an hour, roll and cut tagliolini. Steps in Basic Egg Tagliolini on the blog.

I finely dice celery, carrot and leek into brunoise.

I finely dice tomatoes.

I skin and debone trout.

I finely dice.

I chop herbs and prepare sauce once ingredients ready.

I briefly sauté vegetables in oil in a large pan, keeping crisp.

After 2/3 minutes, I add trout and sauté a couple more minutes.

I add tomatoes.

I deglaze with white wine.

I add cream.

I add salt, pepper and herbs, gently mix and turn off.

I cook tagliolini in salted water for 2 minutes after floating.

I drain moist into sauce and toss a few minutes.

I serve with dried lemon powder, oil and two chive stems.

Delicate yet flavourful; do not omit fresh or dried lemon for extra interest.