Fettuccine with Fennel, Smoked Trout & Crème Fraîche

Ingredients

• Extra-Virgin Olive Oil2 tbsp
• Large Fennel Bulb, halved, cored, thinly sliced1
• Kosher Salt & Black Pepperto taste
• Fennel Seeds½ tsp
• Fettuccine or Tagliatelle8 oz
• Crème Fraîche½ cup
• Smoked Trout, skin removed, in ½" pieces4 oz
• Lemon Zest1 tbsp
• Lemon Juice¼ cup
• Fennel Fronds or Fresh Dill (garnish)optional

Method

1. Cook the fennel. In a 12-inch skillet, heat oil until shimmering. Add sliced fennel and ¼ tsp salt. Cover and cook, stirring occasionally, until beginning to brown.
2. Add fennel seeds. Stir in fennel seeds, cover, and set aside off the heat.
3. Cook the pasta. Cook pasta in a large pot of salted water until al dente. Reserve 1 cup of cooking water, then drain.
4. Bring it together. Add the pasta, crème fraîche, and ½ cup of the reserved cooking water to the skillet with the fennel. Toss over medium heat until evenly coated, adding more cooking water as needed to loosen.
5. Finish. Off the heat, stir in the smoked trout, lemon zest and juice, and 1 tsp black pepper. Season with salt to taste.
6. Serve. Plate and garnish with chopped fennel fronds or fresh dill.