Ingredients for the fettuccine
- 230 g flour
- 80 g wholemeal flour
- 150 g eggs
- 8 ml olive oil
- Salt
Ingredients for the mustard sauce
- 50 g crème fraîche
- 2 g roasted caraway seeds, ground to a powder
- 5 g roasted garlic purée
- 7.5 g Dijon mustard
- 7.5 g mustard seeds
- Salt
- Pepper
Ingredients for the smoked trout
- 2 pieces of smoked trout fillet
- 8 tablespoons savoy cabbage
- 8 tablespoons radicchio
- 4 tablespoons olive oil
Preparation of fettuccine with smoked trout
Fettuccine
Mix all the ingredients in a food processor. Then knead by hand until the dough no longer crumbles. Pass the dough through the pasta machine. bring 4 litres of water to the boil in a large pan, add the salt and fettuccine, cook for about 6-8 minutes.
Mustard sauce
Mix all the ingredients together well.
Preparation of the smoked trout
Sauté the savoy cabbage and radicchio in a frying pan over a medium heat for 1-2 minutes. Add the trout, mustard sauce and water. Add the fettuccine and mix well with the trout and sauce - garnish with chopped parsley.
The Nussbaumer Gewürztraminer from the Tramin winery is the ideal accompaniment. The most award-winning Gewürztraminer in Italy is characterised by its elegant, spicy and aromatic notes.
