Trout Fettucini
500 gr trout
15 ml oil
50 ml minced onion
2 minced garlic cloves
250 ml seafood stock
500 ml frozen vegetables
30 ml corn starch
250 ml milk
125 ml grated swiss cheese
1 ml salt
1 ml cayenne pepper
Fettucini pasta
Cook trout until it loses its translucent appearance but remains milky and flaky to the touch. Strain and cool. Remove skin. Cut in pieces and set aside.
Saute onions and garlic in oil until translucent. Add stock and vegetables and bring to boil. Reduce heat and simmer until vegetables are cooked.
Disolve corn starch in milk, add to vegetables, add cheese, salt, cayenne and trout pieces.
Stir and continue cooking until desired consistency. Serve on cooked fettucini.
4 servings
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