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Ingredients

• 25 ml olive oil
• 1/2 onion, finely diced
• 1 cloves garlic, crushed
• 150 ml white wine
• 200 ml double cream
• 150 g frozen petit pois, defrosted
• 150 g smoked trout, sliced or flaked (see Cooks note)
• 1 lemon, zest only
• 1 sprig chervil, finely chopped
• 200 g pappardelle, (pasta)

Description

Try Ben Ebbrell’s Simple Creamy Fish Sauce On Wide Strips Of Fresh Pasta – Perfetto

UK TV