Pasta with trout in creamy basil sauce
4 servings
15 minutes
Pasta with trout in creamy basil sauce is an exquisite dish of Yugoslav cuisine, where the tenderness of red fish combines with the silky texture of cream and the aroma of fresh basil. The recipe's origins trace back to coastal regions where fresh fish has always been a staple of culinary traditions. The light creamy sauce envelops each pasta, creating a harmony of flavors with subtle herbal notes. This dish is perfect for a cozy family dinner or a romantic evening, delighting with its rich taste and delicate consistency.
1
Boil any short pasta in slightly salted water (I had shells).
- Elbow macaroni (gomiti): 300 g
- Salt: to taste
2
While they are boiling, cut the fish fillet into cubes of 1-1.5 cm.
- Lightly salted trout: 300 g
3
Heat the fish for 1-2 minutes in a pan with a very small amount of vegetable oil.
- Lightly salted trout: 300 g
- Salt: to taste
4
Carefully pour the cream into the flour, mix thoroughly, and pour into the pan.
- Wheat flour: 2 tablespoons
- Cream 20% fat: 400 ml
5
Cook until the mixture reaches the desired consistency (thick like kefir).
6
Rinse the pasta, pour it into the pan, and mix.
- Elbow macaroni (gomiti): 300 g
7
Sprinkle with basil.
- Chopped basil leaves: 2 bunchs
