Magazine article Sunset

Hazelnuts and Trout and Pasta?

Magazine article Sunset

Hazelnuts and Trout and Pasta?

Article excerpt

Cream infused with the flavor of toasted hazelnuts (filberts) gives elegance to this sauce for fettuccine. A combination of green spinach noodles 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 dish is served, it is flamed with hazelnut liqueur to intensify the fragrance; the step is optional here. Spinach Fettuccine in Toasted Hazelnut But Sauce with Smoked Trout 1-1/3 cups (about 6 oz.) hazelnuts 1 lemon water 2 tablespoons salad oil 1 large onion, thinly sliced About 2 cups whipping cream 1 cup (1/2 lb.) unsalted butter or margarine 1/4 cup hazelnut-flavored liqueur (optional) 1 pound fresh or 12 ounces dry spinach fettuccine 4 to 8 ounces smoked boned trout, skinned and cut into 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.] oven until golden underneath skin, about 15 minutes. Wrap nuts in a towel and 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. In a 1- to 2-quart pan, bring 2 cups water 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, stirring over medium-low heat until onion is very limp and slightly gold. …

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