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Jamie Oliver’s Fettuccine with Smoked Trout, Asparagus and Peas


Another great dish from Jamie Oliver’s 15 Minute Meals:


The sauce is very easy, no fuss, for maximum results. Hot smoked trout really lifts the flavour, adding piquancy. You could smoke the trout fillets yourself, using the process I have written about for salmon. I have perfected the method over the last few months. Incidentally, the basic concept came from a Jamie Oliver recipe!

Or just buy the trout if you want to keep it simple!


1 tbsp oil
1 small bunch spring onions, roughly chopped
300g asparagus (small bunch), trimmed and chopped leaving the stalks whole
300g frozen peas
1 bunch fresh mint, roughly chopped
1 tbsp plain flour
500ml milk (I used about half that amount – 250ml – as I wanted a thicker, “greener” sauce)
300g dried fettuccine
250g hot smoked trout
Juice 1/2 lemon
Parmesan for grating


Bring a saucepan of water to the boil and cook the pasta according to packet instructions.

Heat a large frying pan and add the oil. Add the spring onions, asparagus and peas and cook for a couple of minutes, add the mint. Then sift in the flour, pour in the milk and bring to the boil, simmer for 10 minutes.

Using a stick blender, puree the asparagus sauce until fairly smooth, turn the heat down to low and flake in some of the smoked trout. Add the asparagus tips and simmer for a few more minutes. Squeeze in the lemon juice and season.

Drain the pasta reserving some of the pasta water, then toss the pasta with the sauce, loosening with a splash of the cooking water if needed. Grate some parmesan over the top and then serve. I left some of the flaked trout to scatter over the dish before serving.



11 responses »

  1. Edible but boring. Really disappointed in you Jamie.


  2. Faye Chapple

    I cooked this tonight exactly to the recipe Jamie. It was the worst recipe ever from you. We threw it down the insinkerator. Yuk.


  3. I found this recipe easy and flavoursome.
    I used evaporated milk (light and creamy) instead of flour and milk and with the combination of asparagus, peas, mint and lemon, this provides a lovely flavour.
    Maybe re the prior comments, the flour was not cooked down enough and became a bit lumpy?


  4. I loved this recipe! I can’t have peas so I substituted them with zucchini and added a bit extra flour to counteract the wateriness of the zucchini. I also substituted oatmilk for regular milk, again a food allergy. I found this to be light , bright and refreshing. I will say I prefer a bit more salt and pepper, but other than that I was very pleased.


  5. I followed the recipe with a couple of modifications. I don’t like smoked trout, but had the remnants of a store bought chicken, so I added that. I also set aside the tips of the asparagus and added them at the very end of the process with more peas for a texture boost. Other than that, this is going into my regular rotation.


  6. Dana Postiglione

    I am plan to try this next week. I’m wondering if I could swap tarragon or basil for the mint?



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