- Smoked Trout Fillets
- Red Onion
- Potatoes (small) fingerling or similar
- Whole grain mustard
- Sherry Vinegar or Red Wine Vinegar
|Bunch of Kale||1|
|Fontina cheese||4 ounces|
|Egg noodles||6 ounces|
|Smoked paprika||1 teaspoon|
|Onion powder||1 teaspoon|
|Cayenne pepper||1 teaspoon|
1 Preheat oven to 450 degrees. Heat large pot of water to boil.
2 Peel and medium slice sunckokes. Wash and separate leaves of kale discard stems. Chop kale leaves. Peel and thinly slice shallots. Mince garlic cloves.
3 Grate fontina cheese on large side of a box grater.
4 Cook egg noodles in pot of water until al debate, approximately 7-9 minutes.
5 Sauté olive oil and sunckokes in sauté pan for 5 minutes. Add garlic, shallot and kale to the pan, cook 2-3 minutes stirring occasionally. Gradually add in upto 1/3 cup of water to pan until kale is wilted.
6 Drain pasta and put aside in casserole dish. In a sauce pan melt butter on low-medium heat. Slowly whisk in flour and spices. Add in milk and grated cheese while continuing to whisk mixture until cheese is melted.
7 Combine kale mixture with the cheese sauce, then add to the casserole dish. Mix all ingredients thoroughly. Place in oven for 10-12 minutes. Enjoy!