First courses
 25'

Reginette with Cooking Cream, Salmon Trout and Chives

Ingredients for cooking
  • 300 gr Reginette
  • 350 gr salmon trout fillet (without skin and fishbone)
  • 200 ml Trevalli UHT Cooking cream
  • ½ glass of white wine
  • 50 gr leek
  • Chives
  • Evo oil
  • Salt, black pepper
Preparation

Mince the leek and sweat it in a pan with an oil drop for 5-6 minutes. Add the chopped fish; brown it a bit and simmer with white wine until reduced.

Add salt, black pepper and cook for 4-5 minutes and then pour in the Trevalli UHT cooking cream. Continue to cook for 2 minutes more.

Boil the pasta in abundant salty water, drain al dente and complete the cooking in the sauce to let it coat the pasta. Decorate with minced chives and serve.

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