Easy Gluten free Tagliatelle with Baked Trout in vodka cream sauce.

We've  started you off on a fairly easy recipe. I love it because it is a good way to use up left over trout from the night before.. You can pretty much use any kind of trout you want or have around. So if you only have smoked trout, then use it. If you don't have any extra trout just hanging around. You can easily  bake a fillet it in the oven at 375 for 8-10 minutes with some herbs and maybe a bit of lemon on top with a drizzle of extra virgin olive oil. Also never forget to season.




Baked trout in a vodka cream sauce with fresh thyme
Ingredients:
1 package Beat the Wheat Tagliatelle
2 tbsp olive oil
1 small onion, finely diced
2-3 garlic, minced
1/2 cup cream cheese, room temp.
3/4c 35% cream
2 tbsp vodka
3-4 sprigs thyme
1/4 c chopped leek
vegetable stock to thin out sauce about 1/4 cup
1/2 fillet baked trout (left overs are great for this recipe)
S&P to taste

Method:

1. Cook the pasta in a large pot of boiling water for 2-3 minutes or until al Dante. Then strain in colander and give it a quick rinse
2. In a pan heat up olive oil add garlic, onion and leek cook 3-4 minutes on med. high temp.
3. De-glaze pan with vodka
4. Add cream cheese, stir until melted and add stock to help bring the sauce together.
5. Once cream cheese has melted add cream, bring to a simmer and reduce heat to med. low.
6. Break up pieces of trout and scatter around the pan.
7. Add cooked noodles and fresh thyme, toss together and Enjoy!