6 new onions, thinly sliced
50 g butter
1 C. Dry white wine
45 cl of fresh cream
200 to 250 g of smoked trout
2 c. Chopped fresh dill
juice of a lemon
farfalles (butterfly-shaped pasta)
black pepper from the mill
fresh dill for garnish
1 Melt the butter in a saucepan and brown the onions
2 1 min to soften.
3 Add the wine and cook over high heat to reduce the sauce to about 2 tablespoons.
4 Pour in the crème fraîche, salt, pepper and add the nutmeg. Bring to a boil, then simmer 2 to 3 min.
5 Cut the smoked trout into large strips and pour in the sauce with the dill. Add the lemon juice according to your taste. Keep warm.
6 Cook the pasta in a large quantity of salted boiling water. Drain them and mix them with the sauce.
Serve immediately, garnished with dill sprigs.