Fusilli with Smoked Trout
|Carrots||2 , cut in julienne sticks|
|Leek||1 , cut in julienne sticks|
|Celery sticks||2 , cut in julienne sticks|
|Vegetable stock/Fish stock||1⁄4 Pint (150 Milliliter/2/3 Cup)|
|Smoked trout fillet||8 Ounce, skinned and cut into strips (225 Grams)|
|Low fat cream cheese||7 Ounce (200 Grams)|
|Medium sweet white wine/Fish stock||1⁄4 Pint (150 Milliliter/2/3 Cup)|
|Chopped fresh dill/Fennel||15 Milliliter|
|Fusilli||8 Ounce (225 Grams, Long Corkscrew Pasta)|
|Black pepper||To Taste|
|Dill sprigs||1 (To Garnish)|
1. Put the carrots, leek and celery into a pan with the vegetable or fish stock. Bring to the boil and cook quickly for 4-5 minutes until the vegetables are tender and most of the stock has evaporated. Remove from the heat and add the smoked trout.
2. To make the sauce, put the cream cheese and wine or fish stock into a saucepan, heat and whisk until smooth. Season with salt and pepper. Add the chopped dill or fennel.
3. Cook the pasta according to the packet instructions in a large pan of boiling, salted water until al dente. Drain thoroughly.
4. Return the pasta to the pan with the sauce, toss lightly and transfer to a serving bowl. Top with the cooked vegetables and trout. Serve at once garnished with dili sprigs.