Serves 8


  • 1 pound Ohio smoked trout fillets skinned and diced
  • 1 teaspoon fresh minced garlic
  • 1 tablespoon fresh Ohio onion, diced
  • 3 tablespoons Ohio butter, or olive oil
  • 8 ounces angel hair pasta
  • 1 Ohio red bell pepper, diced
  • 1 Ohio carrot, julienne sliced
  • 1/2 cup Ohio Parmesan cheese, grated
  • 1 cup Ohio asparagus, bite size pieces
  • 1/4 teaspoon ground nutmeg, optional
  • 2/3 cup Ohio heavy cream
  • salt to taste & fresh ground pepper



Cook pasta according to package direction. Heat butter in a hot skillet. Sauté peppers, carrots & asparagus until vegetables are just starting to be tender. Season with garlic and onion. Stir in cream and bring to a boil. Turn down the heat and stir in the Parmesan cheese. Simmer until sauce thickens. Just before serving, toss the pasta with the sauce and diced smoked trout. Garnish with nutmeg, if desired. Note: For a low-fat alternative, skip the cream and add 2/3 cup of vegetable stock instead. Hints when cooking fish Prepare the rest of the meal before cooking the trout. It is the easiest and fastest to cook and therefore should be the last thing you do before enjoying your dinner. Preheat your dinner plates. Unlike other meats, trout and other fish are very delicate and do not hold their heat as long. Begin dining as they are coming out of the skillet. Do not be tempted to over-cook fish. This is a common mistake when cooking with any seafood. As soon as the flesh turns a flaky white, they are done; further cooking will only result in drying out the meat. A good rule of thumb with any fish is 5-10 minutes per inch of meat.