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Preparation time
5 minutes
Total time:
23 minutes
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Ingredients
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450 g (1 lb.) fettucini
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3 steelhead trout fillets, about 200 g (7 oz.) each
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60 mL (1/4 cup) white wine
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2 sprigs thyme
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45 mL (3 tbsp.) butter
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45 mL (3 tbsp.) flour
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500 mL (2 cups) milk
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60 mL (¼ cup) cream cheese
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60 mL (¼ cup) grated Parmesan
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30 mL (2 tbsp.) snipped fresh chives
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To taste, salt
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and pepper
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Directions
- Cook pasta until al dente in a saucepan of boiling salted water.
- 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.
- Melt butter in another saucepan over medium heat. Whisk in the flour. Cook, whisking continuously, for 1 minute.
- 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.
- Serve the trout mixture over fettuccini. Accompany it with a green vegetable like zucchini, Brussel sprouts, or broccoli.
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