Au Pied de Cochon: Creamy Smoked Trout Pappardelle

I keep seeing smoked trout at my local fancy grocery store, and I keep meaning to try it with...something.  Except I keep passing it by.  So when I saw this recipe (originally made with a different smoked fish), I decided this was the time to try it.  I'm a super big fan of smoked salmon, but I wasn't sure what I was going to get with this dish.  Fortunately, it's a creamy, smoky bowl of goodness, although it can be a bit heavy and rich.  I recommend a nice fresh salad on the side.

Creamy Smoked Trout Pappardelle

Adapted from Au Pied de Cochon restaurant, Montreal, Canada, as seen in Come In, We're Closed

2 tablespoons unsalted butter

1 shallot, finely chopped
½ cup dry white wine

2 thyme sprigs

1 quart heavy whipping cream

1 cup finely grated Parmigiano-Reggiano

Freshly squeezed lemon juice, to taste

Kosher salt and freshly ground black pepper, to taste

1 pound fresh pappardelle

8 ounces smoked trout, in chunks

2 tablespoons minced parsley or chives

Heat a medium sauté pan over medium-high heat.  Melt the butter and, when frothy, add the shallots and cook until translucent, about 2 minutes.  Add the white wine and reduce until no liquid remains.  Add the thyme and cream.  After bringing to a boil, lower the heat and briskly simmer until the liquid has reduced by half, about 20 minutes.  Stir occasionally (especially towards the end) to avoid scorching.

Add the cheese and stir until melted.  Season with a squeeze of lemon, salt, and pepper.  Keep warm but do not over-reduce or the cream will break.

Bring a large pot of salted water to a boil.  Warm your guests' pasta bowls in a low oven - this dish congeals quickly on cold plates and tastes best warm.  Boil the fresh pasta to al dente (about 4 minutes), then drain.  Portion the pasta into the warm bowls and layer a few slices of trout on top; spoon the sauce over everything, and sprinkle with parsley or chives.  Serve immediately.

Makes 6 servings