Wednesday, 29 May 2013

Smoked Trout Spaghetti with Vodka and Dill

Just to let you know, this post was written before I started the paleo diet to help ease my psoriasis. Nowadays I eat a more allergy-friendly diet, but leave these older, non-paleo posts up in case they are useful to readers, as I know not everyone eats the same as I do. Thanks for your understanding. 

It occurred to me, when I had a packet of cold, cooked smoked trout in the fridge, that it would pair very well with vodka. And then, I decided, dill. And so I went out into the kitchen and cooked this. 

You're not using much vodka here - a couple of tablespoons - but it gives a fragrance to the pasta which combines well with the moist, sweet trout and the clean, fresh flavour of the dill. I resisted the urge to add cream, as I wanted a clean-tasting dish, and wanted to be able to taste the vodka, too, without it being cloying or too filling. I hope you like it. 



spaghetti with trout and vodka on fork

Smoked Trout Spaghetti with Vodka and Dill
Serves 2
Ingredients
1 tbsp olive oil, plus a small knob of butter (approx 1 teaspoonful)
1 small onion, chopped finely
2 tbsp vodka
100g smoked trout fillets (bones and skin removed)
1 tbsp chopped dill
salt and pepper
150g spaghetti

Method
First, cook the spaghetti in a large saucepan of boiling, slightly salted water. While that's cooking, melt the butter and olive oil together in a medium-sized frying pan. Gently fry the chopped onion, until it's translucent but not coloured - about 5 minutes. Add the vodka and then turn up the heat for a few seconds to evaporate most of the alcohol. Once the spaghetti is tender, drain it, reserving about half a mugful of the starchy cooking water. Flake the trout and the dill into the vodka and onion mixture and slosh in the pasta water. Toss the spaghetti into the mixture and warm through, tasting and seasoning with salt and pepper if you think it needs it. 


spaghetti with trout and vodka

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