Conchiglie with Trout and Fennel

Simply irresistible: Combined with aniseed schnapps, fennel and trout fillet, simple pasta becomes a refined gourmet dish Clean the leek and fennel, rinse and cut into narrow slices. Set aside the fennel greens for decoration.

Rinse and shake dry the tarragon, plucking the leaves from the stems. Set aside a few leaves for decoration, chop the rest.

Bring plenty of water to a boil, season with salt and cook the conchiglie in it until al dente according to the package instructions.

In the meantime, melt the butter in a saucepan and sauté the leek and fennel slices in it for about 4 minutes until soft. Add the aniseed schnapps and the whipped cream and simmer the vegetable sauce at low temperature for 5 minutes.

Cut the trout fillets diagonally into pieces about a liter wide. Add the fish pieces and the chopped tarragon to the sauce and simmer for a short time. Season with salt and freshly ground pepper to taste.

Drain the conchiglie in a sieve. Arrange on plates with the sauce and bring to the table garnished with the fennel greens and tarragon leaves.

Tip: A refined variation for the trout ragout:

Instead of the fennel bulb, use a bunch each of arugula and parsley and season the sauce with the juice of a lemon instead of aniseed schnapps.

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