MC TX12 - Smoked haddock + trout tagliatelle with white wine cream sauce, deep fried capers + fish roe

Charlie Day's recipe from the pasta challenge

Ingredients


  • pasta:
  • 400 g 00 flour
  • 4 eggs
  • 1 tblsp olive oil
  • fish:
  • 2 fillets smoked haddock
  • 1 fillet hot smoked trout
  • milk
  • bay leaf 5 peppercorns
  • sauce:
  • 1 shallot (chopped)
  • 1 carrot (chopped)
  • i clove garlic (chopped)
  • 1 stick of celery( chopped)
  • 125 ml white wine
  • 250 ml cream
  • lemon juice

Method

  1. Sauce:
  2. sweat shallots in a pan with a little butter
  3. Add garlic + celery + cook for a few minutes
  4. Add sprig of thyme + wine. Reduce by half
  5. Add stock + reduce by half
  6. Pass through sieve, add cream + reduce to sauce consistency
  7. Season with lemon juice
  8. Pasta:
  9. Mix flour + eggs + oil + a pinch of salt
  10. Bring together + knead till smooth
  11. Wrap in cling film + leave to rest
  12. Fish:
  13. Heat milk + simmer
  14. Add haddock + bay leaf + peppercorns
  15. Simmer for 7 mins
  16. Set aside + break into flakes, add trout
  17. Shape pasta with machine
  18. Bring pot of water to boil
  19. Add salt + pasta
  20. Cook for 2 minutes
  21. Add fish to sauce, put cooked pasta into saucepan + combine
  22. Deep fry capers for 1 minute @ 180°
  23. Serve pasta in a bowl garnished with capers + fish eggs


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