Stashcook: Meal Planner & Recipe Keeper

Creamy Trout Tagliatelle with Arugula and Citrus Zest Recipe

Name: Creamy Trout Tagliatelle with Arugula and Citrus Zest
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 1 x (142 g) package arugula; 240 ml chicken or vegetable broth; 300 g tagliatelle pasta; 1 small bunch fresh parsley; 3 cloves garlic; 1 orange; 30 g grated Pecorino Romano cheese; 680 g trout fillet; 240 ml heavy cream; 2 tablespoons all-purpose flour; 1/4 teaspoon black pepper; 2 tablespoons unsalted butter; 1/2 teaspoon salt

Stashcook

This is a pasta dish with a creamy sauce and fish. It has tagliatelle noodles and trout instead of salmon. There's also arugula for a peppery taste and orange for a fresh twist. It's creamy, yummy, and has a little bit of a lemony flavor.

Ingredients

1 x (142 g) package arugula

240 ml chicken or vegetable broth

300 g tagliatelle pasta

1 small bunch fresh parsley

3 cloves garlic

1 orange

30 g grated Pecorino Romano cheese

680 g trout fillet

240 ml heavy cream

2 tablespoons all-purpose flour

1/4 teaspoon black pepper

2 tablespoons unsalted butter

1/2 teaspoon salt

Method

Fill a large pot with water, add a pinch of salt, and bring to a boil for the pasta.

Rinse and dry the arugula and parsley. Mince the garlic. Zest the orange and then cut it in half to juice it.

Season the trout fillets with salt and pepper on both sides.

Heat a sauté pan over medium heat and melt the butter. Add the trout, skin-side down, and cook until done, about 3-4 minutes per side. Transfer to a plate and set aside.

In the same pan, reduce heat to medium-low. Add the minced garlic and cook for 1 minute until fragrant.

Sprinkle the flour over the garlic and stir to make a paste. Slowly pour in the broth while whisking to prevent lumps. Add the heavy cream and continue to stir until the sauce thickens, about 5 minutes.

Cook the tagliatelle in the boiling water until al dente, about 7-9 minutes. Drain, reserving 1 cup of pasta water.

Chop the parsley leaves and add half to the sauce along with the grated Pecorino Romano cheese. Stir until the cheese melts into the sauce.

Flake the cooked trout into bite-sized pieces with a fork.

Add the tagliatelle, arugula, flaked trout, orange zest, and half of the orange juice to the sauce. Toss everything together, adding a bit of reserved pasta water if needed to loosen the sauce.

Serve the pasta with a sprinkle of the remaining parsley, a drizzle of the remaining orange juice, and a twist of black pepper.

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