CookTeaser

Serves 1

A CookTale

Once upon a time, and not that long ago, I was a passionate fly fisherman, donning hip waders and stalking the wary Brook, Brown and Rainbow Trout in the legendary creeks and rivers of the Catskills. At my side was my friend, fishing companion and first class angler Bill Kronenberg . Over the past weekend, Bill called suggesting that he would like to stop by to drop off our holiday gift. In he came with three unusually large Smoked Trout. Two were at least 18″ long, and the third, 15″. Believe me that’s good size Trout. I vacuum packed two, and saved the third for a pasta dinner in the near future. The future arrived last evening.

INGREDIENTS

2 oz of Fettuccine (I used DeCecco egg pasta)
Sea or Kosher Salt & fresh Black Pepper
4 oz of Heavy Cream + 4 oz of Half & Half)
2 TB of EVOO
2 large Garlic Cloves (minced)
1 cup grated Parmesan Cheese
2 TB of fresh Thyme or fresh Sage
1 Smoked Trout about 3/4 of a pound, (skin removed, meat flaked off with a fork)

METHOD

1. Bring a pot of well salted water to a boil & add the Fettuccine. Stir lightly until the noodles soften in the water.

2. Drizzle two TB of EVOO in a large skillet & place it over high heat until the oil is hot, but not smoking. Add the Garlic & reduce to medium-low heat for about 2 minutes.

2. When the Fettuccine has cooked for 7 minutes, DeCecco’s instructions, let them drain back into the pot momentarily & add them directly to the skillet. The clingy starchy water will help thicken the sauce. Toss with the Garlic & EVOO.

3. Add the two Creams to the skillet. Add the Parmesan Cheese. Add the Thyme or Sage & Black Pepper. Add the Trout meat & very gently bring it all together. Simmer over medium heat until the sauce slightly thickens.