Orecchiette with Smoked Trout
Recently, my boss and I were discussing smoked trout, and he suggested a simple recipe — which I’ve evolved into the dish below after discovering Echo Falls smoked trout in my supermarket.
The dish provides some nice contrasts by partnering the light smokiness of the fish with the sweetness of the red pepper, and the smooth white sauce with the crisp sugar snap peas. It also serves as an example that, besides lox, smokey flavors aren’t solely in the realm of the non-kosher.
Note: Don’t bother roasting the red peppers yourself. There are plenty of jarred, roasted reds available in the supermarket which are delicious (and great for sandwiches, too). I buy the small jars (approx. two whole peppers) because, once openned, they don’t keep much longer than a week.Orechhiette with Smoked Trout
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Serves 4
1 2-3 oz. smoked trout filet, flaked
12 ounces dry orecchiette
3 tablespoons butter or margarine
3 tablespoons flour
2 1/2 cups hot low-fat milk
1 roasted red pepper, julienne-sliced
1 cup sugar-snap peas, cut in thirds on the bias
kosher salt
white pepper
grated asiago cheese (or parmesan)
1. Boil orecchiette in plenty of salted water.
2. Meanwhile, melt butter or margarine and add flour, making a roux. Cook, stirring, until light brown.
3. Whisk in the hot milk.
4. Add sugar snap peas and red pepper strips.
5. Cook until sauce reaches desired thickness and peas are to your taste.
6. Stir in flaked trout.
7. Drain cooked orecchiette, leaving the pasta hot and moist, and toss with sauce. Season with kosher salt and white pepper to taste. Serve with plenty of freshly grated asiago.