INGREDIENTS
2 large handfuls petit pois, frozen
2 x 100g/4oz tins, smoked trout, drained of oil and flaked
3 tbsp. crème fraîche
1 tbsp. flat leaf parsley, chopped
1 tbsp., chives, snipped
Freshly ground black pepper
Linguine Smoked Trout and Petit Pois Recipe
If you’re looking for a quick, healthy, supper dish, look no further than this Linguine Smoked Trout and Petit Pois recipe from novelist Tara Heavy in Fishwives, A Cookbook from Goatsbridge. Tara has published six novels, writes a blog and facilitates creative writing courses in the south-east of Ireland. She says she’s not a cook, but she can cook at least one great fish dish!
You can find Tara’s original version on page 72 in the cookbook, along with 77 more fish and trout inspired recipes from women across Ireland. All the profits from the sale of Fishwives head to an amazing charity called Hospice Africa Uganda. The book is available from select bookstores or online.
Step 1
Add a pinch of salt to a large pot of water and bring to the boil. Add the linguine and simmer for 11 minutes, stirring occasionally to avoid clumping together. Test the pasta after nine minutes – if there’s still a bit of a bite, add the peas and cook for two to three minutes until the pasta and peas are both cooked. Drain, reserving three to four tablespoons of the pasta water in a jug, then return the pasta and peas to the pot and reduce the heat to the lowest-setting.
Step 2
Add the flaked trout to the pasta and peas along with the crème fraîche and herbs and stir well. If the sauce is too thick, use some of the reserved cooking water to thin out to your preferred consistency. Season with some freshly ground pepper and serve in warm bowls – this does cool very quickly.