Smoked trout with corn and tarragon*

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This dish had four — count ’em, four — ingredients that met my Starving criteria: trout, sea salt, clam juice, and tarragon. 

Smoked Trout Pasta with Corn and Tarragon
serves 4

2 slices bacon
1 onion, chopped
10 cloves garlic, diced
2 T. chopped fresh tarragon
1 c. dry white vermouth
1 c. chicken stock
1 c. clam juice
1½ cups frozen corn kernels (or the kernels from two ears, cooked)
1 cup frozen peas
flesh from one 2-pound smoked trout, about ¾ pound of fish
half-and-half to finish (optional – I used about ¼ cup)
salt and pepper to taste

1. In a skillet big enough to hold everything, cook the bacon over low heat until most of the fat has rendered out. Remove the bacon from the pan and drain on paper towels. Pour off all but about 2 teaspoons of the fat.

2. Add the onion and cooked, stirring occasionally, until wilted, about 5-8 minutes. While it cooks, chop the bacon. Add the garlic, bacon, and tarragon and cook another minute or two. Add the vermouth and cook until it has mostly evaporated, then add the stock and clam juice.

3. Cook this until most of the liquid has cooked off. Add the corn, peas, and fish, and cook until everything is warmed through. Add half-and-half (if using), salt, and pepper. Enough for a pound of pasta.

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