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Fettucini with brook trout Alfredo sauce

Fettucini with brook trout Alfredo sauce

Main course | Easy | 23 minutes
Main course
Easy
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Nutrition Facts

  • Amount for serving % Daily Value
  • Calories 640
  • Lipides 25 g 38 %
    • Saturated fat  6 g
    • ++ Trans fat 0 g 30 %
  • Cholesterol 15 mg
  • Sodium  420 mg 17 %
  • Carbohydrate 60 g 22 %
    • Fibre  3 g 11 %
    • Sugars  5 g
  • Protein 36 g
    • Vitamin A 10 %
    • Vitamin C 8 %
    • Calcium 15 %
    • Iron 25 %
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Recipe details

Ingredients

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Directions

  1. Cook pasta until al dente in a saucepan of boiling salted water.
  2. In the meantime, cook the trout in another saucepan in the white wine and thyme for 4 or 5 minutes until fish is opaque and flakes easily with a fork. Cut into pieces and set aside.
  3. Melt butter in another saucepan over medium heat. Whisk in the flour. Cook, whisking continuously, for 1 minute.
  4. Whisk in the milk. Bring to a boil, whisking until thickened. Add the cream cheese, Parmesan, and chives, and season to taste. Incorporate the pieces of trout and reheat for 2 or 3 minutes.
  5. Serve the trout mixture over fettuccini. Accompany it with a green vegetable like zucchini, Brussel sprouts, or broccoli.

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