Penne With Smoked Trout Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
6 medium: Plum tomatoes, about 1 lb
1/2: Of 16 oz package penne or rotelle macaroni, corkscrews
Salt,
1 large: Onion,
2 tbsp: Salad oil,
2: Whole smoked trout, (1 pound) or 1/2 lb smoked salmon
1 cup: Heavy or whipping cream,
1 tbsp: Prepared white horseradish, drained
1 cup: Frozen tiny peas, thawed
Directions:
START ABOUT 45 MINUTES BEFORE SERVING.
1. In large saucepot over high heat, in 4 quarts water to boiling.
Cut an X in one end of each tomato. Place 2 or 3 tomatoes in boiling
water for 30 seconds; with slotted spoon, remove to large bowl filled
with ice water. Repeat with remaining tomatoes. Peel tomatoes and cut
each in half. Remove tough area around stem end; squeeze each tomato
half to remove seeds. Dice tomatoes.
2. Prepare penne as label directs, using 2 teaspoons salt in water.
3. Meanwhile, chop onion. In 2-quart saucepan over medium-high heat,
in hot salad oil, cook onion until tender and golden, about 10
minutes. While onion is cooking, remove skin and bones from smoked
trout; discard. Cut trout into 1-inch pieces.
4. To saucepan with onion, add cream, horseradish, and 1/2 teaspoon
salt; over high heat, heat to boiling. Reduce heat to low; simmer 2
minutes. Add tomatoes and peas to cream mixture; heat through.
5. Drain penne. On large platter, gently toss penne with smoked trout
and cream sauce. Makes 4 main-dish servings. Each serving: about 630
calories, 33g fat, 126mg cholesterol, 550mg sodium.
Recipe in February, 1992 "Good Housekeeping" Recipe #13. Typed by Jeff
Pruett.
Submitted By JEFF PRUETT On 08-09-95
Source from luhu.jp
1. In large saucepot over high heat, in 4 quarts water to boiling.
Cut an X in one end of each tomato. Place 2 or 3 tomatoes in boiling
water for 30 seconds; with slotted spoon, remove to large bowl filled
with ice water. Repeat with remaining tomatoes. Peel tomatoes and cut
each in half. Remove tough area around stem end; squeeze each tomato
half to remove seeds. Dice tomatoes.
2. Prepare penne as label directs, using 2 teaspoons salt in water.
3. Meanwhile, chop onion. In 2-quart saucepan over medium-high heat,
in hot salad oil, cook onion until tender and golden, about 10
minutes. While onion is cooking, remove skin and bones from smoked
trout; discard. Cut trout into 1-inch pieces.
4. To saucepan with onion, add cream, horseradish, and 1/2 teaspoon
salt; over high heat, heat to boiling. Reduce heat to low; simmer 2
minutes. Add tomatoes and peas to cream mixture; heat through.
5. Drain penne. On large platter, gently toss penne with smoked trout
and cream sauce. Makes 4 main-dish servings. Each serving: about 630
calories, 33g fat, 126mg cholesterol, 550mg sodium.
Recipe in February, 1992 "Good Housekeeping" Recipe #13. Typed by Jeff
Pruett.
Submitted By JEFF PRUETT On 08-09-95
Source from luhu.jp