Hazelnuts and trout and pasta? – Free Online Library Essay

Cream infused with the flavor of toasted hazelnuts (filberts) giveselegance to this sauce for fettuccine. A combination of green spinachnoodles and more toasted nuts, slivers of smoked trout, and lemon peel,the dish makes a stunning first course or entree. At San Francisco’s Old Poodle Dog Restaurant, where this dishis served, it is flamed with hazelnut liqueur to intensify thefragrance; the step is optional here. Spinach Fettuccine in ToastedHazelnut But Sauce with Smoked Trout 1-1/3 cups (about 6 oz.) hazelnuts1 lemon water 2 tablespoons salad oil 1 large onion, thinly sliced About2 cups whipping cream 1 cup (1/2 lb.

) unsalted butter or margarine 1/4cup hazelnut-flavored liqueur (optional) 1 pound fresh or 12 ounces dryspinach fettuccine 4 to 8 ounces smoked boned trout, skinned and cutinto 1/4-inch-wide strips 2 Tablespoons chopped parsley Lemon wedges Place nuts in a 10- by 15-inch pan and bake in a 350[deg.] ovenuntil golden underneath skin, about 15 minutes. Wrap nuts in a toweland rub briskly to remove most of the skins. Lift out and chop nuts. With a vegetable peeler, remove peel (yellow part only) from lemon.Cut peel into julienne strips.

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In a 1- to 2-quart pan, bring 2 cupswater to boiling. Add peel and simmer, uncovered, 5 minutes; drain.Set peel aside. Juice lemon and set aside for sauce. In a 10- to 12-inch frying pan, combine oil and onion, stirringover medium-low heat until onion is very limp and slightly gold. Add 3/4cup nuts and 2 cups of the cream. Bring to simmering; simmer,uncovered, until reduced to about half, 20 to 30 minutes.

Let stand 30minutes, or cool, cover, and chill up to overnight. Pour cream mixture through a strainer set over a bowl; press nutsto extract liquid. Discard mixture. Measure cream–you should have 1cup. If needed, add more cream to make 1 cup or return to frying panand simmer, uncovered, until reduced to 1 cup.

Return cream to frying pan and place over low heat. Add butter,half at a time, stirring constantly as butter melts to incorporate intocream. In a 1- to 2-cup pan or 6-inch frying pan, heat liqueur until warm.Remove from heat and set aflame (not beneath an exhaust fan or nearflammable items).

Let burn until flames subside, then stir into creammixture. Add lemon juice to taste. If made ahead, pour sauce into a preheated pint-size thermos or a2-cup measuring cup set in hot water. Replenish water to keep hot asneeded and stir sauce occasionally; sauce holds well up to 2 hours.

In a 6- to 8-quart pan, bring about 3 quarts water to boiling. Addfettuccine and cook, uncovered, until barely tender to bite, 2 to 3minutes for fresh, 6 to 8 minutes for dry. Drain. Place pasta on a warm platter or on 4 to 8 plates.

Pour sauce overpasta; garnish with reserved chopped nuts, trout, parsley, lemon peel,and lemon wedges. Makes 4 entree servings, 8 first-course servings.


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