Rigatoni with trout and dill

Step away from the ordinary with our unique and scrumptious Rigatoni with Trout and Dill recipe, an excellent alternative to traditional salmon pasta. Quick and easy to prepare, it’s perfect for a romantic Valentine’s dinner or to impress your guests at a weekend gathering. The fresh flavors of trout and dill, combined with perfectly “al dente” rigatoni, create a harmonious blend of taste and texture.

Try out this recipe today and see why it’s a consistent hit every time we make it! Feel free to customize it with your favorite herbs and spices, and don’t forget to leave us a comment sharing your thoughts on this delightful dish!

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Preparation 30 min
Baking 15 min
Servings 2
Level Débutant

Ingredients

Rigatoni : 280 grams
Trout fillet : 250 grams
Shallot : 15 grams
Whipping cream 30% : 10 centiliters
Whipping cream 30% : 4 tablespoons
Dill (bunch) : 1
Salt : 1 pinch
Three-berry pepper : 1 pinch

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Preparation steps

Step 1
Plunge the rigatoni into a pan of boiling salted water for 11 minutes.
The rigatoni should be "al dente", remaining a little firm for easier assembly.
Drain, then place one by one, upright in the circles.
Place a sheet of baking paper underneath, to help the rigatoni settle on the plate.
Set aside.
Step 2
Finely chop the shallot.
Step 3
Place the trout, cut into small pieces, in a bowl and add the shallot.
Step 4
Chop a bit of dill and add salt and pepper to taste.
Step 5
Add the 10 centilitres of liquid cream and mix well.
Fill each rigatoni generously into a piping bag.
Pour two tablespoons of liquid cream over each portion, then bake for 15 minutes at 165 degrees Celsius on a fan oven.

Add a few pink berries, chopped parsley and Parmesan shavings for a beautiful presentation.
Baking information
- Temperature
  165°C 329°F
- Heat rotary
- Baking time 15 min