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Fusilli with Smoked Trout

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  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)
  Salt To Taste
  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.

Recipe Summary

Difficulty Level: 
Main Dish
Gourmet, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
20 Minutes
Ready In: 
25 Minutes

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Average: 4.2 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 916 Calories from Fat 90

% Daily Value*

Total Fat 12 g18.8%

Saturated Fat 3.2 g16.1%

Trans Fat 0 g

Cholesterol 33.1 mg11%

Sodium 1107.4 mg46.1%

Total Carbohydrates 124 g41.3%

Dietary Fiber 8.9 g35.5%

Sugars 21.5 g

Protein 58 g116.2%

Vitamin A 251.6% Vitamin C 38.3%

Calcium 46.2% Iron 29.5%

*Based on a 2000 Calorie diet


Fusilli With Smoked Trout Recipe