Fettuccine with Smoked Rainbow Trout

Number of Servings: 
1
Ingredients: 
1-1/2 cups minced shallots
1-1/2 cups butter
3 cups Irish whiskey
1/2 cup fresh lemon juice
4 cups Clear Springs Kitchens(TM) Flaked Smoked Trout Meat
1-1/2 quarts heavy cream
3 cups frozen peas, thawed
2-1/4 cups peeled, seeded and diced tomato
1-1/2 gallons cooked fettuccine pasta
Salt and fresh ground black pepper, to taste
Instructions: 

Per order: Sauté 2 tablespoons shallot in 2 tablespoons butter until soft; add 1/4 cup whiskey and 2 teaspoons lemon juice. Cook and stir for another minute. Stir in 1/3 cup trout meat, 1/2 cup cream, 1/4 cup peas, and 3 tablespoons tomato. Add 2 cups pasta; heat through. Season with salt and pepper.

Source: Courtsey of Clear Springs Foods, Inc.

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