Fettucini with Trout-Cheese Sauce

another fresh seafood idea

Trout. Photo by Vanda Lewis

Photo by Vanda Lewis

When many of us were growing up, there was no “pasta.”  Of course we knew about macaroni and cheese and spaghetti and meatballs, but that was the extent of our pasta knowledge. Today, more than 600 different shapes exist on the market, with new ones regularly being designed.

One of the most popular of modern foods, pasta can be served in a variety of ways and combinations. We’ve created some great combinations of fish and shellfish with pasta such as our Fettucini with Trout-Cheese Sauce.

  •  4 medium skinless trout fillets
  • 1/4 teaspoon salt
  • 1/4 cup margarine or butter
  • 1/4 cup flour
  • 1/2 cup dry white wine
  • 1 cup light cream
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 cup freshly grated Romano cheese
  • 1/4 cup chopped green onion, including tops
  • 1/4 teaspoon freshly ground black pepper
  • 1 pound spinach fettucini

Cut fillets into 1-inch strips. Sprinkle with salt. In heavy medium skillet, melt margarine over medium heat. Sauté trout 4 or 5 minutes or until done. Remove and set aside.

Stir flour into remaining margarine. Add wine. Slowly blend in cream. Cook over medium heat, stirring constantly, until sauce thickens. Stir in 1/4 cup Parmesan, Romano, onion and pepper. When thoroughly blended, add fish and cook just until fish is heated through.

Meanwhile, cook fettucini according to package directions. Drain. Place on serving plates and top with sauce. Sprinkle with remaining 1/4 cup Parmesan. Serves 8 to 10.

From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas

Contributed by Joyce Taylor

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