Spaghettini with turmeric cream and cranberries
DIFFICULTY
RATING
COOK TIME
30 mins
30 mins
TOTAL TIME
30 mins
30 mins
Ingredients
Servings:
4
- 300 ml Fish stock (glass)
- 1 finger-long piece of lemongrass
- 1 Shallot
- 2 TEASPOONS Oil
- 1 TEASPOON Turmeric
- 200 ml Cooking cream
- 50 g dried cranberries
- 7-10 Tbsp salt, pepper
- 500 g Spaghettini
- 1 smoked trout
- 30 g Trout caviar
- 7-10 Tbsp chopped parsley
Directions
- 1
Reduce fish stock with lemon grass by 1/3. Peel and finely dice the shallot. Heat the oil and fry the shallot until transparent. Sweat turmeric for a few seconds and stir in the fish stock. Add cream and simmer for 5 minutes.
- 2
Add cranberries and season with salt and pepper. Remove lemongrass.
- 3
Cook the spaghettini in plenty of salted water according to instructions al dente. Fillet the trout and cut into pieces. Mix the spaghettini with the sauce and serve with the trout fillet pieces and the trout caviar.
- 4
Serve sprinkled with chopped parsley.
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