Smoked Trout and Bacon

SpotX Wild Foods Recipe from Steve Cullen
Prep:15 minutes Cook:25 minutes Difficulty:2

Ingrediants:

• 1 medium onion, diced
• 1 cup of chicken soup
• 1 capsicum, chopped coarsely
• 1 cup smoked trout, shredded
• 3 rashers bacon, diced
• 1½ cups cream
• Pepper
• 1 cup grated cheese
• ½ cup milk (more or less to suit)
• ½ packet of pasta or vegetable fettucine
• Butter
• Parmesan cheese

Directions:

• Sauté the diced onions and peppers, place in a bowl.
• Fry the diced bacon in a large frying pan, set aside.
• In the frying pan, add the cream to the bacon juices.
• Bring to boil until the colour changes and the mixture begins to thicken.
• Add the soup.
• Add fish, some pepper grinds, then milk and bacon.
• Simmer for 3-4 minutes before stirring in vegetables.
• Stir in 3 tablespoons grated cheese.
• Place to one side and cook pasta until el dente.
• Drain then toss pasta with good knob of butter.
• Add Parmesan cheese, to taste.
• Place on serving dish.
• Reheat sauce, quickly pour over pasta, sprinkle with remaining cheese.