My stepson Eamon is visiting, and he and Kevin spent some time fishing. The result was three beautiful rainbow trout — Eamon caught two and Kevin caught one. Kevin smoked them, and I turned them into a pasta dish. Here’s how we did it:
Smoked Trout Pasta with Goat Cheese
2 teaspoons vegetable oil (I use canola)
1 large onion, chopped
5 cloves garlic, finely chopped
½ cup vermouth
¾ cup clam juice
1 cup chicken stock
2 ounces goat cheese
8 ounces smoked trout
1 cup frozen baby peas
¼ cup half-and-half (optional, as is the amount)
salt and pepper to taste
1. In a saucepan big enough to hold all the ingredients, heat the oil over medium heat. Add the onions and garlic and cook, stirring, until they’re completely wilted and beginning to brown, about ten minutes.
2. Add the vermouth and cook until it has cooked down to the point where there is very little liquid in the pan. Add the clam juice and stock and continue to cook until the mixture has a saucy consistency.
3. Add the goat cheese, trout, and peas. Cook just until everything is heated through. Add the half-and-half, if using. Season with salt and pepper. Serve over ¾ pounds of pasta, enough for 3-4 people.