Food of Australia by unknow

Author:unknow
Language: eng
Format: epub
ISBN: 978-1-4629-0973-5
Publisher: Periplus Editions

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Alla Wolf-Tasker, The Lakehouse, Daylesford, Victoria

The fresh produce of the countryside surrounding the Lakehouse inspired this excellent combination, which serves 6 as an appetizer or 4 as a main course.

6 stems of fresh dill

8 oz (250 g) ripe tomatoes

1¼ cups (300 ml) fish stock

3 tablespoons dry white wine

Splash of light cream

¼ cup (50 g) tiny capers

1 10-12 oz (300-350 g) smoked trout, skinned, boned and broken into chunks

7 oz (200 g) unsalted butter, diced

Pasta:

2¾ cups (300 g) all-purpose (plain) flour

1 duck egg, lightly beaten

Pinch of salt

4 teaspoons olive oil

1½ cups (400 ml) fish stock ⅔ cup (150 ml) light cream

Prepare the pasta by combining the flour, egg, salt and oil until smooth. Form into a ball and roll out into a sheet either by hand or with a pasta machine. Cut the dough into strips about 1¼ in (3 cm) wide and at least 10 in (25 cm) long. Cook the pasta in a large pot of salted boiling water for 3 to 5 minutes, until just cooked, then drain and plunge into iced water to stop the cooking process. Drain and toss with a little olive oil, then set aside. Bring the stock and cream to a boil, then simmer uncovered until reduced by half. Keep this aside to reheat the pasta just before serving.

Reserve 6 sprigs of dill as a garnish and finely chop the remainder. Peel the tomatoes, halve and remove the seeds. Cut the flesh into fine dice and set aside, putting the tomato skins, seeds and any juice that has run out during the preparation into a saucepan. Add the fish stock and white wine, then boil rapidly, uncovered, until it has reduced to one-third. Strain the liquid and add a splash of cream. Return to a cleaned pan and simmer until thick. Set aside.

Add the dill, diced tomato, capers, smoked trout and pasta to the sauce made for reheating the pasta. Toss and heat until the liquid has reduced and the ingredients have heated through.

Reheat the tomato sauce over low heat, then gradually add the diced butter, stirring to bind the sauce. When all of the butter is incorporated, remove from the heat and whisk a little to ensure the sauce is properly emulsified. Adjust seasoning to taste.

Divide the pasta among 6 bowls and pour over some of the sauce. Garnish with dill and serve hot.

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