Tagliatelle with Fennel, Trout & Crème Fraîche
Australian Gourmet Traveller fast recipe for tagliatelle with caramelised fennel, smoked trout and crème fraîche.
Ingredients
- 20 gm butter
- 1 tbsp extra-virgin olive oil
- 4 golden shallots, finely chopped
- 2 baby fennel bulbs, thinly sliced, fronds reserved to serve
- 2 garlic cloves, thinly shaved
- 2 tsp thyme
- 350 gm dried tagliatelle
- Juice of 1 lemon
- 1 smoked rainbow trout (about 250gm), skin and bones discarded
- To serve: crème fraîche and finely grated parmesan
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