Fettuccine with Smoked Rainbow Trout

cuisine: American

meal type: Entrée

1-1/2 cups minced shallots 1-1/2 cups butter 3 cups Irish whiskey 1/2 cup fresh lemon juice 4 cups Clear Springs Kitchens(TM) Flaked Smoked Trout Meat 1-1/2 quarts heavy cream 3 cups frozen peas, thawed 2-1/4 cups peeled, seeded and diced tomato 1-1/2 gallons cooked fettuccine pasta Salt and fresh ground black pepper, to taste

technique: Boiled, Quick, Sautéed

Per order: Sauté 2 tablespoons shallot in 2 tablespoons butter until soft; add 1/4 cup whiskey and 2 teaspoons lemon juice. Cook and stir for another minute. Stir in 1/3 cup trout meat, 1/2 cup cream, 1/4 cup peas, and 3 tablespoons tomato. Add 2 cups pasta; heat through. Season with salt and pepper.