Not far from my home town you can find the most wonderful fish farmer. Situated in the undulating landscape of the ‘Wechselland’ (hilly border area between Lower Austria and Styria in the eastern part of Austria) there are two large ponds where its owner farms trouts and chars.
These ponds also attract a lot of families as the fish farm is very popular for fishing, too. The farmer provides you with fishing rods and everything else you need for your little adventure and off you go to the pond to fish your desired number of trout. Well, I am not really the patient type of person and I rather prefer to watch the tireless fishers and wait for my fish to be caught and disemboweled for me.
For today’s recipe I used such fresh fish fillets. I also got a yellow zucchini from a local farmer and some fresh chanterelles (wild mushrooms) from Styrian woods. Well, here we are, I had the basic ingredients for my dish, a real summer dish. Fresh from the pond, the field and the woods, what more do you want?
Trout Fillet with Chanterelles-Zucchini-Fettuccine
Serves 4:
4 trout or char fillets with skin and boned
½ lbs (250 g) fettuccine
2/3 lbs (300 g) chanterelles (or wild mushrooms)
1 zucchini (yellow or green)
1 clove of garlic
2/3 cups (150 ml) white wine
1 cup (200 ml) double cream
½ lemon (juice)
1 tablespoon flour
some pasta cooking water
1 tablespoon butter
1 tablespoon oil
salt, pepper
1 tablespoon chopped parsley
Clean and trim the chanterelles or wild mushrooms. Use a potato peeler to cut the zucchini into thin strips. Season the fish fillets with salt and sprinkle some lemon juice on them.
Heat the butter and the oil in a frying pan and fry the fillets on both sides until they are golden brown and done. Transfer them onto some kitchen paper and keep them warm until the rest is ready to serve.
Cook the fettuccine according to the instructions on the package. Then drain them.
Cook the chanterelles or wild mushrooms in the frying pan until the get slightly soft. Add the crushed garlic and roast everything for a minute. Season with salt and transfer the mushrooms onto a plate.
Pour the white wine into the frying pan, bring to the boil and allow to reduce by half. Add the double cream and allow to reduce again. Add the zucchini strips and heat them. Don’t cook them and don’t heat them too long or they will get soft. They should still be crispy. Add the pasta to the zucchini and combine everything carefully. Add some pasta cooking water if the pasta is too dry. Season with salt and pepper. Add the mushrooms and the chopped parsley and stir again.
Serve the pasta with the trout fillets.
And here is the recipe for printing:
- 4 trout or char fillets with skin and boned
- ½ lbs (250 g) fettuccine
- 2/3 lbs (300 g) chanterelles (or wild mushrooms)
- 1 zucchini (yellow or green)
- 1 clove of garlic
- 2/3 cups (150 ml) white wine
- 1 cup (200 ml) double cream
- ½ lemon (juice)
- 1 tablespoon flour
- some pasta cooking water
- 1 tablespoon butter
- 1 tablespoon oil
- salt, pepper
- 1 tablespoon chopped parsley
- Clean and trim the chanterelles or wild mushrooms. Use a potato peeler to cut the zucchini into thin strips. Season the fish fillets with salt and sprinkle some lemon juice on them.
- Heat the butter and the oil in a frying pan and fry the fillets on both sides until they are golden brown and done. Transfer them onto some kitchen paper and keep them warm until the rest is ready to serve.
- Cook the fettuccine according to the instructions on the package. Then drain them.
- Cook the chanterelles or wild mushrooms in the frying pan until the get slightly soft. Add the crushed garlic and roast everything for a minute. Season with salt and transfer the mushrooms onto a plate.
- Pour the white wine into the frying pan, bring to the boil and allow to reduce by half. Add the double cream and allow to reduce again. Add the zucchini strips and heat them. Don’t cook them and don’t heat them too long or they will get soft. They should still be crispy. Add the pasta to the zucchini and combine everything carefully. Add some pasta cooking water if the pasta is too dry. Season with salt and pepper. Add the mushrooms and the chopped parsley and stir again.
- Serve the pasta with the trout fillets.
