Another great dish from Jamie Oliver’s 15 Minute Meals: http://www.jamieoliver.com/recipes/category/books/jamie-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.
Edible but boring. Really disappointed in you Jamie.
I cooked this tonight exactly to the recipe Jamie. It was the worst recipe ever from you. We threw it down the insinkerator. Yuk.
Hi Faye, I’m so sorry the recipe didn’t work out! I’d love to know what the problems were, to see if there was any possibility of fixing them.
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?
Hi Robyn, thank you for the feedback. I’m glad the recipe worked for you. I think omitting the flour might have helped with the flavour. I’ll try the evaporated milk next time too. Cheers, Inga
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.
Hi Debra, I’m so glad you liked the recipe and that you were able to adapt it to suit your needs! Thank you for the feedback!
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.
Hi Candace, that sounds like a great tweak to the recipe! It’s always good to adapt a recipe to personal taste or what’s in your store cupboard. I’ll give the texture boost a go too.
I am plan to try this next week. I’m wondering if I could swap tarragon or basil for the mint?
Hello, sorry for the late reply! I think that either tarragon or basil would be ok but as basil is the milder herb I think that would work best.