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🍝 Smoked fish balls with peas and pasta

949 kcal · 30 min · 4 servings

Ingredients

• 800 g Smoked Trout Fillet
• 2 Eggs
• Breadcrumbs (as needed)
• 1 tsp Horseradish (jar)
• Lemon Juice
• Salt
• Pepper (from the mill)
• Oil (for the baking sheet)
• 400 g Tagliatelle
• Salt
• 1 Shallot
• 1 tbsp Butter
• 200 g Crème fraîche
• 250 g Peas (frozen)
• Lemon Juice
• 1 handful fresh chopped Chervil

Instructions

1. 1. Shred the trout fillets into small pieces.
2. 2. Place the fish pieces and the eggs into a food processor.
3. 3. Puree the mixture until it is not too fine.
4. 4. Fold the breadcrumbs into the fish mixture.
5. 5. Ensure that the dough is easy to shape.
6. 6. Stir the horseradish into the mixture.
7. 7. Add the lemon juice.
8. 8. Season with salt and pepper.
9. 9. Cover the bowl.
10. 10. Let the fish mixture rest in the refrigerator for about 30 minutes.
11. 11. Preheat the oven to 180 degrees Celsius fan setting.
12. 12. Brush a baking tray with oil.
13. 13. Shape small balls from the fish mixture.
14. 14. Place the fish balls on the prepared baking tray.
15. 15. Bake the balls in the oven for 10 to 15 minutes.
16. 16. Cook the pasta in salted water until al dente.
17. 17. Peel the shallot.
18. 18. Dice the shallot finely.
19. 19. Sauté the shallot cubes in hot butter.
20. 20. Stir the crème fraîche into the pan.
21. 21. Add the peas.
22. 22. Heat the sauce until hot.
23. 23. Season the sauce with lemon juice and salt.
24. 24. Drain the pasta.
25. 25. Toss the pasta in the sauce.
26. 26. Add a little pasta cooking water if necessary.
27. 27. Place the baked fish balls on top of the pasta.
28. 28. Finely chop the chervil.
29. 29. Sprinkle the dish with the chopped chervil.
30. 30. Serve the dish warm.

Nutrition per serving

• kcal: 949
• Protein: 64 g · Fett/Fat: 37 g · Carbs: 89 g